Free and candid reflections occasioned by the late additional duties on sugars and on rum; submitted to the consideration of the British ministry, the members of both houses of Parliament, and the proprietors of sugar estates in the West-India colonies.

Mode of access: Internet.

Sugar machinery; a descriptive treatise devoted to the machinery and processes used in the manufacture of cane and beet sugars,

Mode of access: Internet.

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems

Dynamic rheological behaviour of starch-honey systems was studied using a strain-controlled rheometer. A dynamic temperature (30-130 degreesC) ramp test was used at 10 rad s(-1) frequency, 1% strain, 2 degreesC min(-1) ramp rate, 25 mm parallel plate, and 1.5 min gap, using Wheaten cornflour(TM) and five honeys to generate 25 formulations (0.34-0.80 g water/g dry starch). G', G, and eta* increased upon gelatinisation, and they reduced as the honey content was increased. For all the formulations, G' was higher than G, and tan 6 was generally less than 1.0. Key gelatinisation characterising temperatures (onset, peak and end) ranged from 96.0 to 122.3 degreesC, but did not vary much (CV < 5%) for each honey irrespective of the concentration. The influence of water, fructose and glucose, singly and in combination, on gelatinisation indices (temperature and rheological parameters) was investigated. An exponential equation was employed to describe the relationship, and relevant parameters were obtained. The consequences of the observations in the study are discussed particularly as they relate to extrusion of such systems, and possible interactions between fructose and glucose in the starch-honey systems. (C) 2003 Elsevier Ltd. All rights reserved.

Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Differential scanning calorimetry was used to investigate the effect of mixtures of glucose and fructose, and five types of honeys on starch gelatinisation. At a 1:1 starch:water ratio, glucose generally increased the enthalpy (DeltaH(gel)) and temperatures (T-onset, T-peak and T-end) of gelatinisation more than fructose. Upon mixing, DeltaH(gel) of the low-temperature endotherm decreased in comparison to the sole sugars, but was fairly constant (7.7 +/- 0.33 J/g dry starch). DeltaH(gel) of the high-temperature endotherm increased with the fructose content. For both endotherms, the gelatinisation temperatures were unchanged (CV less than or equal to 3%) for the mixtures. With the honeys (moisture, 14.9-18.0%; fructose, 37.2-44.0%; glucose, 28.3-31.9%) added at 1.1-4.4 g per g dry starch, the enthalpy and temperatures of gelatinisation did not vary significantly (CV less than or equal to 6%). Typical thermograms are presented, and the results are interpreted in the light of the various proposed mechanisms for starch gelatinisation in sugar-water systems, total sugar content and possible sugar-sugar interactions. The thermograms were broader in the presence of the sugars and honeys, and a biphasic character was consistently exhibited. The application of an exponential equation to the gelatinisation temperatures of the starch-honey mixtures revealed an opposing influence of fructose and glucose during gelatinisation. The mechanism of starch gelatinisation may be better understood if techniques could be perfected to quantify breakage and formation of hydrogen bonds in the starch granules, and suggested techniques are discussed. (C) 2004 Elsevier Ltd. All rights reserved.

Aflatoxins and their relationship with sugars in peanut (Arachis hypogaea L.)

Aspergillus spp. produce aflatoxins in peanut, which poses a health risk to humans and animals, as well as affecting the marketability of peanuts. The current research found that more aflatoxin is produced under rain fed (RF) compared to irrigated (IRR) conditions, and was more predominant in juvenile (R3-5 stage) compared to older (R6-8 stage) pods. No aflatoxin was recorded in marketable pods of the Streeton cultivar in either of the growing conditions, whereas the cultivar NC-7 produced aflatoxin under RF conditions only. Sugars such as glucose, fructose and sucrose were positively correlated with total aflatoxins. It appears that Aspergillus utilises these simple carbohydrates as substrates in biosynthesis of aflatoxins.

Fast pyrolysis of cassava rhizome in the presence of catalysts

Cassava rhizome was catalytically pyrolysed at 500 °C using analytical pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) in order to investigate the effect of catalysts on bio-oil properties. The catalysts studied were zeolite ZSM-5, two aluminosilicate mesoporous materials Al-MCM-41 and Al-MSU-F, and a proprietary commercial catalyst alumina-stabilised ceria MI-575. The influence of catalysts on pyrolysis products was observed through the yields of aromatic hydrocarbons, phenols, lignin-derived compounds, carbonyls, methanol and acetic acid. Results showed that all the catalysts produced aromatic hydrocarbons and reduced oxygenated lignin derivatives, thus indicating an improvement of bio-oil heating value and viscosity. Among the catalysts, ZSM-5 was the most active to all the changes in pyrolysis products. In addition, all the catalysts with the exception of MI-575 enhanced the formation of acetic acid. This is clearly a disadvantage with respect to the level of pH in the liquid bio-fuel.

Evaluation of catalytic pyrolysis of cassava rhizome by principal component analysis

Rhizome of cassava plants (Manihot esculenta Crantz) was catalytically pyrolysed at 500 °C using analytical pyrolysis–gas chromatography/mass spectrometry (Py–GC/MS) method in order to investigate the relative effect of various catalysts on pyrolysis products. Selected catalysts expected to affect bio-oil properties were used in this study. These include zeolites and related materials (ZSM-5, Al-MCM-41 and Al-MSU-F type), metal oxides (zinc oxide, zirconium (IV) oxide, cerium (IV) oxide and copper chromite) catalysts, proprietary commercial catalysts (Criterion-534 and alumina-stabilised ceria-MI-575) and natural catalysts (slate, char and ashes derived from char and biomass). The pyrolysis product distributions were monitored using models in principal components analysis (PCA) technique. The results showed that the zeolites, proprietary commercial catalysts, copper chromite and biomass-derived ash were selective to the reduction of most oxygenated lignin derivatives. The use of ZSM-5, Criterion-534 and Al-MSU-F catalysts enhanced the formation of aromatic hydrocarbons and phenols. No single catalyst was found to selectively reduce all carbonyl products. Instead, most of the carbonyl compounds containing hydroxyl group were reduced by zeolite and related materials, proprietary catalysts and copper chromite. The PCA model for carboxylic acids showed that zeolite ZSM-5 and Al-MSU-F tend to produce significant amounts of acetic and formic acids.