[Pubblicazione su rivista ISI; Impact Factor (2009)=2,469; Riviste nella categoria=118; Posizione nella categoria=10; Quartile=Q1; Mediana=0,9; Primo autore e Autore corrispondente - Valore pubblicazione = 1,875] Short abstract. Two lots of the grape Trebbiano cultivar were harvested from the same vineyard 15 days apart, and their musts were cooked in an open stainless steel pan directly heated by fire. From an engineering standpoint, the vessel behaved like a nonisothermal batch reactor. Acidcatalyzed dehydration was hypothesized as the predominant mechanism for sugar degradation, assuming a direct role of water vaporization; but other parallel reversible reactions were also hypothesized. Selectivity indices were also proposed as a performance criterion to design cooking processes in relation to sugar degradation and 5-HMF accumulation

Sugar Conversion Induced by the Application of Heat to Grape Must

FALCONE, Pasquale Massimiliano;
2010

Abstract

[Pubblicazione su rivista ISI; Impact Factor (2009)=2,469; Riviste nella categoria=118; Posizione nella categoria=10; Quartile=Q1; Mediana=0,9; Primo autore e Autore corrispondente - Valore pubblicazione = 1,875] Short abstract. Two lots of the grape Trebbiano cultivar were harvested from the same vineyard 15 days apart, and their musts were cooked in an open stainless steel pan directly heated by fire. From an engineering standpoint, the vessel behaved like a nonisothermal batch reactor. Acidcatalyzed dehydration was hypothesized as the predominant mechanism for sugar degradation, assuming a direct role of water vaporization; but other parallel reversible reactions were also hypothesized. Selectivity indices were also proposed as a performance criterion to design cooking processes in relation to sugar degradation and 5-HMF accumulation
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11566/39277
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