B‐4,5

[B-4, Y-9] 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