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Color formation in wheat starch based glucose syrups and use of activated carbons for sugar decolorizaiton
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Date
2006
Author
Çelebi, İpek
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Glucose syrups were produced from wheat starch at 45-90 min liquefaction times followed by 18 h saccharification to study the effect of liquefaction time on color formation and the use of several amounts (0.25%-1%) and types (NORIT, commercial; and hazelnut husk, apricot stone, hazelnut shell based; prepared in Chemical Engineering Department) of activated carbons for color removal. The fractional conversion values and color levels of glucose syrups increased with increasing liquefaction time. However, to reduce the color level to 100 ICUMSA units, the smallest amount of all types of activated carbons were required for, the glucose syrups with highest level of original color, which were produced at 90 min liquefaction time. Comparison of the performances of the activated carbons showed that hazelnut husk based one was as good as NORIT, while apricot stone based and hazelnut shell based activated carbons showed similar performances, which were somewhat poorer than that of NORIT and hazelnut shell based activated carbon.
Subject Keywords
Chemical Engineering.
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http://etd.lib.metu.edu.tr/upload/12607270/index.pdf
https://hdl.handle.net/11511/16329
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Graduate School of Natural and Applied Sciences, Thesis
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İ. Çelebi, “Color formation in wheat starch based glucose syrups and use of activated carbons for sugar decolorizaiton,” M.S. - Master of Science, Middle East Technical University, 2006.
