Synthesis, Characterization, and Dynamic Behavior of Well-defined Dithiomaleimide-functionalized Maltodextrins

: Maltodextrins have an increasing number of biomedical and industrial applications due to their attractive physicochemical properties such as biodegradability and biocompatibility. Herein, we describe the development of a synthetic pathway and characterization of thiol-responsive maltodextrin conjugates with dithiomaleimide linkages. 19F NMR studies were also conducted to demonstrate the exchange dynamics of the dithiomaleimide-functionalized sugar end groups.

ANALISIS EFISIENSI PEMASARAN DAN MUTU GULA AREN DI KABUPATEN KUANTAN SINGINGI

Palm sugar is a product derived from palm juice water treatment are already known by the general public. Palm sugar can be used as processed food ingredients, can be used as a medicine and can be used as business venture opportunities. The purpose of this study was to analyze the level of marketing efficiency and recognize quality palm sugar according to retailers and end customers in Kuantan Singingi. The study was conducted in April-December 2016. The research method used survey method and sampling craftsmen census method as many as 11 respondents. The results showed that the marketing channel there is two palm sugar Custom-retailer-consumer end; Craftsmen palm sugar-end consumers. Value marketing efficiency on the channel I was 10.79% and the efficiency of marketing channels II is 8.80%. Palm sugar marketing more efficient channel of distribution II because the process is shorter than the first channel and marketing channel II was able to spend with low. Description of quality of palm sugar by craftsmen, retailers and end customers meets the criteria that can be seen from the National Quality Standards, namely: the color "brown" aroma "typical" flavor "very sweet" and form "round concave.

Optimizing the performance of continuous centrifugals by online monitoring of the sugar colour

Transfer of colorants within the sugar end of a sugar factory has a major influence on sugar quality. Colour components are not only transported downstream from the Aproduct evaporating crystallizers towards the molasses, they are also transported upstream by returning the run-off from the batch centrifugals and by returning dissolved Bsugar and Csugar. If both B and Csugar crystals are dissolved and returned to the standard liquor, the colorants in these sugar crystals will contribute significantly to the quality of the standard liquor. In the Nampa sugar factory (Idaho/USA) and in several other factories, the work of the continuous centrifugals has been monitored and optimized by installing a Neltec online colour measurement (the ColourQ 1700 CC) to indicate the colour of the sugar crystals within the continuous centrifugals. The influence of various parameters such as centrifugal load, water addition and steam addition on the colour of the crystals flowing up the screen has been tested. This article gives a summary of the results achieved during these tests.

Influence of sugar end syrup pH value on overall color rise in the sugar end and color of final molasses

Where chromatographic separation of sucrose from molasses produced is employed, the color of the molasses feed to the molasses separator operation has a relatively large effect on the color of the sucrose enriched extract produced from the separation process and, as a result, on the overall efficiency of sugar recovery from the molasses separation process. The subsequent sugar end processing efficiency of the separator sucrose enriched extract product to granulated sugar is quite dependent on the color loading of the extract being processed. This study evaluates the effect of manipulating and controlling the pH value of the A (high green) run-off syrup, B (intermediate) green run-off syrup and final molasses produced to achieve minimal color rise and a low final molasses color from the thick juice processed in the sugar end. The deliberate and precise control of green syrup pH value will produce molasses of the desired color relative to the quality of the beets being processed and the thick juice produced from such beet quality. It is further shown that the color of extract produced is highly dependent on the color of molasses feed to the molasses separation operation.