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

Masaru Watanabe; Yuichi Aizawa; Toru Iida; Caroline Levy; Taku M Aida; Hiroshi Inomata

doi:10.1016/j.carres.2005.05.019

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

Carbohydr Res. 2005 Sep 5;340(12):1931-9. doi: 10.1016/j.carres.2005.05.019.

Authors

Masaru Watanabe¹, Yuichi Aizawa, Toru Iida, Caroline Levy, Taku M Aida, Hiroshi Inomata

Affiliation

¹ Research Center of Supercritical Fluid Technology, Tohoku University, 6-6-11-403 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan.

PMID: 16023622
DOI: 10.1016/j.carres.2005.05.019

Abstract

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 60s) 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 15.8K/s) on glucose conversion was also examined, and gasification of glucose was enhanced with increasing the heating rate.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Biomass
Carbon Dioxide / chemical synthesis
Carbon Monoxide / chemical synthesis
Gases
Glucose / chemistry*
Hot Temperature*
Pressure
Water / chemistry*

Substances

Gases
Water
Carbon Dioxide
Carbon Monoxide
Glucose