Thermal dehydration kinetics of disaccharides

Abstract

AbstractThe vacuum decomposition of sucrose and cellobiose has been observed in the 150–250°C temperature range. The predominant decomposition product of both sugars is H2O with less than 5% CO, CO2, CH2O, CH3CHO, CH3OH, and C2H5OH formed. The detailed rates and temperature dependences suggest that with the possible exception of C2H5OH, the minor products are formed in secondary reactions of the dehydration products. Further it is shown that the so‐called “melting with decomposition” of a sugar is in reality a high‐temperature dissolution of the disaccharide in the eliminated water.