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

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82 Citations (Scopus)

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 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.

Original languageEnglish
Pages (from-to)1931-1939
Number of pages9
JournalCarbohydrate Research
Volume340
Issue number12
DOIs
Publication statusPublished - 2005 Sep 5

Keywords

  • Batch reactor
  • Gasification
  • Glucose
  • Heating period
  • Heating rate
  • Hot compressed water

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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