logging in or signing up invertr suger ifsn Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 353 Category: Science & Tech.. License: All Rights Reserved Like it (0) Dislike it (0) Added: January 23, 2011 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript In the name of Allah The most Beneficent and Merciful : In the name of Allah The most Beneficent and Merciful Sugar Inversion : Sugar Inversion What is sugar Inversion? Why is it called sugar Inversion? Inversion is final syrup? Fresh Brix and Inverted Brix. Sugar chemistry terminology. Sugar inversion and Soft drink technology. INVERTED SUGAR SYRUP : INVERTED SUGAR SYRUP Invert sugar syrup is a mixture of glucose and fructose it is obtained by splitting sucrose into these two components. it is obtained by splitting sucrose into these two components. CHEMICAL REACTION OF THE INVERSION : CHEMICAL REACTION OF THE INVERSION Hydrolysis is a chemical reaction in which a molecule breaks down by the addition of water. Hydrolysis of sucrose yields glucose and fructose about 85%. The reaction temperature can be maintained at 50-60 °C (122-140 °F). WHY IS IT CALLED INVERTING SUGAR? : WHY IS IT CALLED INVERTING SUGAR? Inverted sugar syrup made by adding citric acid or ascorbic acid sugar Cream of tartar Fresh lemon juice FINAL SYRUP : FINAL SYRUP EXAMPLES Toffee sHoney is a mixture (principally) of glucose and fructose, giving it similar properties to invert syrup. This gives it the ability to remain liquid for long periods of time. Jam, when made, produces invert sugar during extensive heating under the action of the acid in the fruit. QUALITY CONTROL OF SYRUP : QUALITY CONTROL OF SYRUP For the determination of the original sugar content in the syrup (°Brix-fresh) or the glucose and fructose concentration at complete inversion (Brix-inverted) a Syrup quality is continuously monitored at every stage of sugar inversion. FRESH BRIX & INVERTED BRIX : FRESH BRIX & INVERTED BRIX FRESH BRIX Fresh Brix is the Brix value of a product (syrup or beverage) at the time of its preparation.Fresh Brix, therefore, implies that no inversion has taken. INVERTED BRIX Inverted brix is the conversion of sucrose into sucrose constituents at high temperature resulting the increasing of total sucrose, due to utilization of water for inversion process. Determination of Brix : Determination of Brix Methods Forced Inversion Method Anton Paar Method SUGAR INVERSION & SOFT DRINK TECHNOLOGY : SUGAR INVERSION & SOFT DRINK TECHNOLOGY Soft drinks are produced from syrup (or concentrate), CO2 & H2O „Sugar“ (= saccharose = sucrose) is traditional sweetener used for the production of soft drinks and is derived from cane or beets. Its concentration is given in °Brix (= %w/w). Quality of a soft drink : Quality of a soft drink Depends on the correct mixing ratio of the syrup with water. Mixing ratio determined by knowing Brix-fresh Brix-Inverted SUGAR CHEMISTRY TERMINOLOGY : SUGAR CHEMISTRY TERMINOLOGY CONCENTRATION ANOMERIC EFFECT SUCROSE BIOCHEMISTRY MOLYBDENUM BLUE DIABETES MELLITUS BLOOD SUGAR Slide 13: MOLYBDENUM BLUE DIABETES MELLITUS BLOOD SUGAR Thanks : Thanks You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.