A study of the possible influence of a high microbial population as starter of chemical reactions which lead to sugar deterioration has been realized. Comparison between the behaviour of samples with a high microbial population and those with a low number of microorganisms enabled us to know that, in the reported working conditions (humidity 0.41 and temperature 37°C or 45°C) reactions which take place have chemical origin and are independent of the initial microbial population in the raw sugar.

Proceedings: CITS 1975
Page: 453–459

Language: ENG

pdf download: CITS1975-453-459.pdf