Author:
Wojtczak Maciej,Tamborski Zbigniew
Abstract
The aim of the paper was to determine water vapor sorption isotherms of different types of cane sugar in comparison with beet sugar. Different samples of white beet and cane sugar together with brown cane sugar were the materials for the analysis. The sorption isotherms were determined at temperatures of 5 ºC and 25 ºC for water activities from 0.33 to 0.87. In the analyzed sugars the following parameters were also determined: color, conductivity ash, contents of K, Na, Ca, Mg and dextran. Significant differences in water sorption were found between different types of cane sugar and beet sugar. Brown cane sugars were the most hygroscopic samples of all the researched sugars.
Publisher
Verlag Dr. Albert Bartens KG
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