Degradation kinetics of monosaccharides in subcritical water
Degradation kinetics of monosaccharides in subcritical water
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DOI：
10.1016/j.jfoodeng.2004.06.004
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发表时间：
2005-06-01
影响因子：
5.5
通讯作者：
Adachi, S
中科院分区：
文献类型：
--
作者：
Khajavi, SH;Kimura, Y;Adachi, S
在180-260 ℃、10 MPa恒压条件下，用管式反应器研究了己醛糖（葡萄糖、半乳糖和甘露糖）和己酮糖（果糖和山梨糖）在亚临界水中的降解动力学。在任何温度下，所有单糖的未反应单糖分数与停留时间的关系均可用威布尔方程表示。不同品种间对降解的敏感性差异很大。根据Arrhenius方程计算了单糖在亚临界水中的降解活化能和频率因子，发现亚临界水中单糖的降解存在熵-熵补偿。等动力学温度与二糖水解的等动力学温度相似。测量5-羟甲基-2-呋喃甲醛（HMF）的转化率和流出溶液的pH降低，并且发现果糖具有两者的最高值。(C)2004爱思唯尔有限公司保留所有权利。
The degradation kinetics of the monosaccharides of both the aldohexose (glucose, galactose and mannose) and ketohexose (fructose and sorbose) types in subcritical water were studied using a tubular reactor in the temperature range of 180-260 degreesC and at a constant pressure of 10 MPa. The relationship between the fraction of unreacted monosaccharide and the residence time could be expressed by the Weibull equation for all the monosaccharides at any temperature. The susceptibility to degradation was quite different among the saccharides. The activation energy and frequency factor were calculated from the Arrhenius equation and the enthalpy-entropy compensation was found to hold for the degradation of monosaccharides in subcritical water. The isokinetic temperature was similar to that for the hydrolysis of disaccharide. The conversion to 5-hydroxymethy-2-furaidehyde (HMF) and the decrease in pH of the effluent solution were measured and it was found that fructose had the highest value for both. (C) 2004 Elsevier Ltd. All rights reserved.