INFLUENCE OF SUCROSE, GLUCOSE AND LACTOSE ON LOSS OF WATER FROM SOLUTIONS

摘要

SUMMARY—Moisture losses from solution of 40, 50, and 60 lactose, sucrose, glucose, and combinations of these sugars were determined at 80°F and 27 in. vacuum. Differences in rate of water loss of 20–50 were observed depending on type of sugar and concentration. Rate of water loss from solution was in ascending order of sucrose, lactose, glucose, and pure water. In mixtures, the rate increased with increased proportion of lactose or glucose, and decreased with increased proportion of sucrose. In all cases, after lactose crystallization occurred, the water loss first increased and then decre