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dc.contributor.authorHirayama, Yusukeen
dc.contributor.authorKobayashi, Takashien
dc.contributor.alternative小林, 敬ja
dc.date.accessioned2019-10-08T00:26:59Z-
dc.date.available2019-10-08T00:26:59Z-
dc.date.issued2019-
dc.identifier.issn1344-6606-
dc.identifier.urihttp://hdl.handle.net/2433/244212-
dc.description.abstractKinetic analysis was performed for the isomerization of glucose and side reactions (decomposition) in subcritical water with low-to-high saccharide concentrations (0.001–0.40 kg/kg-water). An aqueous solution of glucose was treated under subcritical conditions at 200 °C for 30–400 s using a tubular reactor. Isomerization of glucose to fructose predominantly occurred when the glucose concentration was low, while isomerization to mannose scarcely occurred. Decomposition of glucose to byproducts was promoted with increasing glucose concentration, while the isomerization was suppressed. Selectivity of fructose and mannose for the isomerization became lower at higher glucose concentrations and with longer reaction times. Kinetic analysis of the reaction indicated that the decomposition step of fructose most greatly affected the selectivity of fructose during the subcritical water treatment of glucose.en
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherJapanese Society for Food Science and Technologyen
dc.publisher.alternative日本食品科学工学会ja
dc.rights© 2019 by Japanese Society for Food Science and Technologyen
dc.rights発行元の許可を得て掲載しています。ja
dc.rightsThe full-text file will be made open to the public on 1 May 2020 in accordance with publisher's 'Terms and Conditions for Self-Archiving'.en
dc.subjectdecompositionen
dc.subjectglucoseen
dc.subjectisomerizationen
dc.subjectkineticsen
dc.subjectsubcritical wateren
dc.titleKinetics for the subcritical treatment of glucose solution at various concentrationsen
dc.typejournal article-
dc.type.niitypeJournal Article-
dc.identifier.jtitleFood Science and Technology Researchen
dc.identifier.volume25-
dc.identifier.issue3-
dc.identifier.spage383-
dc.identifier.epage389-
dc.relation.doi10.3136/fstr.25.383-
dc.textversionpublisher-
dc.addressDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityen
dc.addressDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityen
dcterms.accessRightsopen access-
datacite.date.available2020-05-01-
datacite.awardNumber17K07814-
jpcoar.funderName日本学術振興会ja
jpcoar.funderName.alternativeJapan Society for the Promotion of Science (JSPS)en
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