TY - JOUR
T1 - Unraveling the Wide Variation in the Thermal Behavior of Crystalline Sucrose Using an Enhanced Laboratory Recrystallization Method
AU - Lu, Yingshuang
AU - Gray, Danielle L.
AU - Yin, Leilei
AU - Thomas, Leonard C.
AU - Schmidt, Shelly J.
N1 - The authors would like to acknowledge the single X-ray diffraction and the Micro-CT instruments located at The George L. Clark X-ray Facility, School of Chemical Sciences and the Imaging Technology Group at the Beckman Institute, respectively, at the University of Illinois and Urbana-Champaign. In addition, the authors would like to thank Dr. Pawan Takhar, Professor of Food Engineering at the University of Illinois, for assistance with the porosity% analysis of the Micro-CT images and use of the FEI Avizo visualization and analysis software in his laboratory.
PY - 2018/2/7
Y1 - 2018/2/7
N2 - Recently, we found that sucrose from beet sources exhibited only one large endothermic DSC peak, whereas sucrose from most cane sources exhibited two peaks. Thus, our objective was to unravel the cause of this wide variation in thermal behavior by investigating both commercial and recrystallized sucrose samples, using a variety of analytical techniques, including DSC, HPLC, SXRD, and Micro-CT. With the aid of recrystallization method enhancements and compositional changes, sucrose crystals were intentionally altered to produce a variety of thermal behaviors, including DSC curves exhibiting one or two endothermic peaks or a single peak with either a low (144 °C) or a high (190 °C) Tmonset value. SXRD results for all sucrose crystals studied were consistent with the known structure of sucrose. Thus, polymorphism is not the cause of thermal behavior variation, but rather, the variation is attributed to the influence of occlusion composition and chemistry on thermal decomposition. Micro-CT supported this assertion by revealing the development of large cavities within the sucrose crystal during heat treatment when occlusion composition and chemistry was conducive to thermal decomposition (e.g., low ash content and pH), but showed impeded cavity formation when occlusions contained inhibitory attributes (e.g., high ash content, sulfite, or water removal via grinding).
AB - Recently, we found that sucrose from beet sources exhibited only one large endothermic DSC peak, whereas sucrose from most cane sources exhibited two peaks. Thus, our objective was to unravel the cause of this wide variation in thermal behavior by investigating both commercial and recrystallized sucrose samples, using a variety of analytical techniques, including DSC, HPLC, SXRD, and Micro-CT. With the aid of recrystallization method enhancements and compositional changes, sucrose crystals were intentionally altered to produce a variety of thermal behaviors, including DSC curves exhibiting one or two endothermic peaks or a single peak with either a low (144 °C) or a high (190 °C) Tmonset value. SXRD results for all sucrose crystals studied were consistent with the known structure of sucrose. Thus, polymorphism is not the cause of thermal behavior variation, but rather, the variation is attributed to the influence of occlusion composition and chemistry on thermal decomposition. Micro-CT supported this assertion by revealing the development of large cavities within the sucrose crystal during heat treatment when occlusion composition and chemistry was conducive to thermal decomposition (e.g., low ash content and pH), but showed impeded cavity formation when occlusions contained inhibitory attributes (e.g., high ash content, sulfite, or water removal via grinding).
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U2 - 10.1021/acs.cgd.7b01526
DO - 10.1021/acs.cgd.7b01526
M3 - Article
AN - SCOPUS:85041963741
SN - 1528-7483
VL - 18
SP - 1070
EP - 1081
JO - Crystal Growth and Design
JF - Crystal Growth and Design
IS - 2
ER -