書誌事項
- タイトル別名
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- Effects of Reaction Condition on Conversion of Fish Meat into Organic Acids and Amino Acids by Sub-critical Water Hydrolysis
- アリンカイスイ カスイ ブンカイ ホウ ニ ヨル ギョニク ノ ユウキサン アミノサン エ ノ ユウカブツカ ニ オヨボス ハンノウ ジョウケン ノ エイキョウ
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Sub-critical water hydrolysis of fish meat was studied at 513 K (3.35 MPa), 528 K (4.32 MPa), and 548 K (5.51 MPa) . Reaction conditions significantly affected the total organic carbon (TOC) distribution among aqueous, oil, and solid phases. Inorganic acid (IC) yields were much lower than TOC yields, and carbonic acid was found as the major inorganic carbon. The addition of H2O2as an oxidant significantly affected the product composition of the reaction, suggesting that the yield of a specific product could be controlled by the addition of suitable amounts of the oxidants.
収録刊行物
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- 廃棄物学会論文誌
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廃棄物学会論文誌 12 (4), 163-167, 2001
一般社団法人 廃棄物資源循環学会
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詳細情報
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- CRID
- 1390001205299121664
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- NII論文ID
- 10006543427
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- NII書誌ID
- AN10414685
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- COI
- 1:CAS:528:DC%2BD3MXmvFSns70%3D
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- ISSN
- 1883163X
- 18831648
- http://id.crossref.org/issn/18831648
- http://id.crossref.org/issn/0956053X
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- NDL書誌ID
- 5878375
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可