[Y1～17]ポスター（若手）

[Y-9, B-4] Melting status of various sucrose crystals with different melting points in DSC analysis

*Misaki Shiba¹, Kaoru Sakamoto^2,3, Saeko Morii^2,3, Toshihumi Kimura², Yasuji Muramatsu¹, Kae Hiramatsu¹ (1.University of Hyogo Graduate School, 2.University of Hyogo, 3.Research Institute for Food and Nutritional Sciences)

Keywords:sugar, sucrose crystal, endothermic energy, heat of fusion, differential scanning calorimetry