In this study, the conditions for producing invert syrup were optimized and factors such as type of acid citric, hydrochloridric and tartaric (each at two levels), reaction time (1 and 1.5 h) and temperature (70 and 80°C) were studied. The properties of invert syrups which produced by different methods were compared with each other and a standard and optimized method, for inversion reaction, was reported. The best invert syrup was produced under conditions of acid = HCI (0.08%), temperature 80°C and reaction time lh.
Miri Ghalenoe, M., Barzegar, M., & Sahari, M. A. (2003). Optimization of invert syrup production by acidic method. Agriculture (Not Published), 5(1), 55-60.
MLA
Mina Miri Ghalenoe; Mohsen Barzegar; Mohammad Ali Sahari. "Optimization of invert syrup production by acidic method", Agriculture (Not Published), 5, 1, 2003, 55-60.
HARVARD
Miri Ghalenoe, M., Barzegar, M., Sahari, M. A. (2003). 'Optimization of invert syrup production by acidic method', Agriculture (Not Published), 5(1), pp. 55-60.
VANCOUVER
Miri Ghalenoe, M., Barzegar, M., Sahari, M. A. Optimization of invert syrup production by acidic method. Agriculture (Not Published), 2003; 5(1): 55-60.
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