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DCフィールド | 値 | 言語 |
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dc.contributor.author | Hirayama, Yusuke | en |
dc.contributor.author | Kobayashi, Takashi | en |
dc.contributor.alternative | 小林, 敬 | ja |
dc.date.accessioned | 2019-10-08T00:26:59Z | - |
dc.date.available | 2019-10-08T00:26:59Z | - |
dc.date.issued | 2019 | - |
dc.identifier.issn | 1344-6606 | - |
dc.identifier.uri | http://hdl.handle.net/2433/244212 | - |
dc.description.abstract | Kinetic 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.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Japanese Society for Food Science and Technology | en |
dc.publisher.alternative | 日本食品科学工学会 | ja |
dc.rights | © 2019 by Japanese Society for Food Science and Technology | en |
dc.rights | 発行元の許可を得て掲載しています。 | ja |
dc.rights | The 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.subject | decomposition | en |
dc.subject | glucose | en |
dc.subject | isomerization | en |
dc.subject | kinetics | en |
dc.subject | subcritical water | en |
dc.title | Kinetics for the subcritical treatment of glucose solution at various concentrations | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Food Science and Technology Research | en |
dc.identifier.volume | 25 | - |
dc.identifier.issue | 3 | - |
dc.identifier.spage | 383 | - |
dc.identifier.epage | 389 | - |
dc.relation.doi | 10.3136/fstr.25.383 | - |
dc.textversion | publisher | - |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dcterms.accessRights | open access | - |
datacite.date.available | 2020-05-01 | - |
datacite.awardNumber | 17K07814 | - |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.funderName.alternative | Japan Society for the Promotion of Science (JSPS) | en |
出現コレクション: | 学術雑誌掲載論文等 |
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