Decomposition Kinetics of Maltose in Subcritical Water
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概要
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The decomposition process of maltose in subcritical water was studied using a tubular reactor in the temperature range of 180 to 260°C and at 10 MPa. The formation of glucose and 5-hydroxymethyl-2-furaldehyde during the maltose decomposition was also observed. The decomposition rate of maltose was faster at higher temperatures. The rate was approximated by first-order kinetics during the early stage of the decomposition, but was accelerated and deviated from these kinetics at the later stage. The effluent pH decreased as the residence time in the reactor increased and the decrease of pH affected the maltose decomposition rate and glucose formation. Low pH of a feed solution accelerated maltose decomposition. A good correlation was obtained between the pH of the effluent and the rate constant of the first-order kinetics.
- 社団法人 日本農芸化学会の論文
- 2004-01-23
著者
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Kimura Yoshinobu
The International Center For Biotechnology Osaka University
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Kimura Y
Department Of Bioresource Science Faculty Of Agriculture Tottori University
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Kimura Y
Department Of Biological And Environmental Chemistry Faculty Of Agriculture Tottori University
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Kimura Y
Department Of Agricultural Science Faculty Of Agriculture Okayama University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi S
Kyoto Univ. Graduate School Of Medicine Kyoto Jpn
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
School Of Food And Nutritional Sciences University Of Shizuoka
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KIMURA Yukitaka
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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HAGHIGHAT KHAJAVI
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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OOMORI Toshinobu
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kimura Yukitaka
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kimura Y
Mukogawa Women's Univ. Nishinomiya Jpn
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Kimura Y
Department Of Biological And Environmental Chemistry Tottori University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuno Ryuichi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Oomori Toshinobu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Haghighat Khajavi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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