Sert Şekerlemelerde Kontrolsüz İnversiyon ve Soğuk Erime Problemlerinin Araştırılması ve Çözüm Önerileri
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This study was supported by SAN-TEZ Project of Republic of Turkey, Ministry of Science, Industry and Technology (Project no: 01597.STZ.2012-2). In this study, it was aimed to solve uncontrolled inversion and cold melting problems of hard candies that were sold in hot and humid regions. At first, the parameters that effected the inversion and the factors of cold melting were investigated. Raman spectroscopy was used to research the effect of buffers that was used in hard candies on inversion of sucrose and to confirm the amount of fructose formation after inversion as a fast, reliable and low cost technique. The acquired data from Raman spectroscopy were analyzed by partial least square (PLS) technique that was one of the chemometric methods. The obtained data were validated by high pressure liquid chromatography (HPLC). Differential scanning calorimeter (DSC), climate chamber and incubator analysis were applied to determine the physical properties of hard candies.