PREBIOTIC DI-D-FRUCTOSE DIANHYDRIDE-ENRICHED CARAMELS: DEVELOPMENT OF BATCH PROCESS (1 L) AND OPTIMIZATION OF OPERATING CONDITIONS (pages 95–102)

摘要

An experimental design was used to scale up the synthesis of caramels enriched inndi-D-fructose dianhydride. The scale-up from 100 mL to 1 L is particularly difficultnbecause the mixture is a viscous paste.Using the Doehlert design for three factors, anmodel of difructose dianhydrides (DFAs) yield in relation to operating conditionsnwas established. By considering only the significant coefficients, a secondmodel wasnrewritten. The second model was verified and validated. F-test was calculated (3.3)nand was satisfactory (probability of adjustment is 25%). In a 100-mL flask, thenoptimum DFAs yield was 30%. The determination of an optimum in a 1-L reactornwas 50%with better rheological conditions (a lower proportion of resin and a highernproportion of water).