A16 清酒における超音波キャビテーション効果

概要

論文の詳細を見る
The hot spots that high pressures and temperatures generate during the bubble collapse process, especially in acoustic cavitation, directly related to the physical and chemical reactions, hi this study, to investigate the possibility of realization for the sake production process, we investigate the MB effects on the composition of sake. The fragrance ingredient in sake is affected by the activities of the hot spot and/or shock waves, resulting in the decompositions and the synthsis of the fragrance ingredient. The ethyl acetate and the ethyl caproate activated to are decreasing by hydrolysis, while the isoamyl acetate is activated by increasing in the dehydration. There are many point which must be clarified, i.e., the oxidation of isoamyl alcohol by affecting the dissolved gas in the solutions.
日本ソノケミストリー学会の論文
2009-10-23