The influence of pH on the kinetics of acid hydrolysis of sucrose

A. Pinheiro Torres, F. A. R. Oliveira*, C. L. M. Silva, S. P. Fortuna

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)


Sucrose acid hydrolysis was studied as a potential chemical time‐temperature integrator to use under pasteurization conditions. A nonisothermal method was used to determine the kinetic parameters of this reaction at different pH values in the range of 0.8 to 2.5 and covering the range of temperatures from 50 to 90G. the nonisothermal method was first validated with the classical two‐step isothermal method at pH 2.5. Kinetic parameters showed to be highly collinear (correlation of 0.99), but it was concluded that the activation energy can be assumed independent of pH and equal to 99 kJ/mole with the preexponential factor being proportional to the H+ concentration. Results are favorable for the future application of this system in the evaluation of pasteurization processes. Since the activation energy was found to be independent of the pH, this system is useful as a TTI for validation of mathematical models, but not so much for monitoring quality factors, except those with an equal activation energy.

Original languageEnglish
Pages (from-to)191-208
Number of pages18
JournalJournal of Food Process Engineering
Issue number2
Publication statusPublished - May 1994


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