ScholarLens Back to search
2007•Sugarcane and CanesugarRequires access

Technics Exploration of Glucose and Fructose from Sucrose

Wenying Zhou

Open publisher page 0 citations

Abstract

This paper introduces the technology to produce glucose and fructose from sucrose.Optimum technology is that 40 mL 35% hydrolytic solution of sucrose acts on 45 mL 20% Ca(OH)2 solution at 0-2 ℃ for 55 minutes and gets fructose calcium sedimentation,which was then separated from the solution.Then fructose solution will appear after the sedimentation acts on 15% Na2CO3 solution.The fructose purity is 95.6% and the fructose rate is 92.3%.

About this research paper

What this paper is about

This paper introduces the technology to produce glucose and fructose from sucrose.Optimum technology is that 40 mL 35% hydrolytic solution of sucrose acts on 45 mL 20% Ca(OH)2 solution at 0-2 ℃ for 55 minutes and gets fructose calcium sedimentation,which was then separated from the solution.Then fructose solution will appear after the sedimentation acts on 15% Na2CO3 solution.The fructose purity is 95.6% and the fructose rate is 92.3%.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

This paper introduces the technology to produce glucose and fructose from sucrose.Optimum technology is that 40 mL 35% hydrolytic solution of sucrose acts on 45 mL 20% Ca(OH)2 solution at 0-2 ℃ for 55 minutes and gets fructose calcium sedimentation,which was then separated from the solution.Then fructose solution will appear after the sedimentation acts on 15% Na2CO3 solution.The fructose purity is 95.6% and the fructose rate is 92.3%.

Key concepts: Fructose, Sucrose, Chemistry, Sedimentation, Hydrolysis, Fructolysis, Food science, Biochemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Technics Exploration of Glucose and Fructose from Sucrose — Research Paper | ScholarLens