Rudenko V. The formation of the colour compounds in the Sugar production and elaboration of the inhibitory methods for this process.

In the dissertation there is considered the question of establishment of regularity in the course of browning reaction, which results in colour formation in technological conditions of sugar Industry. Character of effect of different reagents on the colour formation in amino carbonyl reaction is elucidated. There is demonstrated that amino acids are ability to react with unsaturated structure fragments of final coloured compounds. This puts on doubt modern conception of colour compounds classification about thhe formation nitrogen-free colour compounds in condition of sugar production. There is established strong oxidising effect of mixture chloride of lime and air as inhibitor of browning reaction. There were worked out effective methods both inhibition of colour formation and decrease in colour of sugar industry semiproduct. Industrial utility of inhibitory method of browning reaction is realised. Keywords: browning reaction, model system, monosacchariges, amino containing compounds, reaction paramet ers, nucleophilic regents, intermediates, oxidising agent, inhibitors, UV-spectroscopy, RAMAN-spectroscopy.