Kinetics on Disaccharide Decomposition in Subcritical Water

• Kimura Yukitaka

  Division of Food Science and Biotechnology, Kyoto University, Japan

• Khajavi Shabnam Haghighat

  Division of Food Science and Biotechnology, Kyoto University, Japan

• Oomori Toshinobu

  Division of Food Science and Biotechnology, Kyoto University, Japan

• Matsuno Ryuichi

  Division of Food Science and Biotechnology, Kyoto University, Japan

• Adachi Shuji

  Division of Food Science and Biotechnology, Kyoto University, Japan

抄録

Decomposition of disaccharides consisting of two glucose residues or glucose and fructose or galactose residues was measured using a tubular reactor at various residence time under the condition of 160 to 260°C and 10 MPa. The decomposition processes were expressed by the Weibull equation for all the disaccharides at any temperature. The susceptibility to decomposition depended on the type of glucosidic bond and was related to an electrostatic potential charge on the oxygen atom in the bond. Detail studies for decomposition kinetics were performed for maltose and sucrose. A change of pH during the decomposition intensively affected the decomposition rate, which could be also expressed by autocatalytic equation for sucrose decomposition.

収録刊行物

• アジア・太平洋化学工学会議発表論文要旨集

  アジア・太平洋化学工学会議発表論文要旨集 2004 (0), 374-374, 2004

  公益社団法人 化学工学会

キーワード

• Subcritical water
• decomposition of disaccharides
• kinetics
• an electrostatic potential charge

詳細情報

• CRID: 1390282680704843264
• NII論文ID: 130005052413
• DOI: 10.11491/apcche.2004.0.374.0
• 本文言語コード: en
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可