Glucose reactions within the heating period and the effect of heating rate on the reactions in hot compressed water

被引：82

作者：

Watanabe, M ^{[1
]}

Aizawa, Y ^{[1
]}

Iida, T ^{[1
]}

Levy, C ^{[1
]}

Aida, TM ^{[1
]}

Inomata, H ^{[1
]}

机构：

[1] Tohoku Univ, Res Ctr Syoercrit Fluid Technol, Aoba Ku, Sendai, Miyagi 9808579, Japan

来源：

CARBOHYDRATE RESEARCH | 2005年 / 340卷 / 12期

关键词：

glucose; batch reactor; hot compressed water; gasification; heating period; heating rate;

D O I：

10.1016/j.carres.2005.05.019

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Glucose reactions were conducted in hot compressed water (473-773 K, 4-40 MPa) by means of a batch-type reactor. The reactions in the heating period (about for 60 s) were observed. More than 80% of the glucose was consumed in the heating period above 573 K. Gasification of glucose was promoted with increasing temperature. The effect of heating rate (from 4.2 to 15.8 K/s) on glucose conversion was also examined, and gasification of glucose was enhanced with increasing the heating rate. (c) 2005 Elsevier Ltd. All rights reserved.

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收藏

页码：1931 / 1939

页数：9

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