Glucose reactions within the heating period and the effect of heating rate on the reactions in hot compressed water.
Glucose reactions were conducted in hot compressed water (473-773 K, 4-40 MPa) by means of a batch-type reactor. The reactions in the heating period (about for 60s) were observed. More than 80% of the glucose was consumed in the heating period above 573 K. Gasification of glucose was promoted with increasing temperature. The effect of heating rate (from 4.2 to 15.8K/s) on glucose conversion was also examined, and gasification of glucose was enhanced with increasing the heating rate.
Watanabe
Masaru
M
Research Center of Supercritical Fluid Technology, Tohoku University, 6-6-11-403 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan.
Aizawa
Yuichi
Y
Iida
Toru
T
Levy
Caroline
C
Aida
Taku M
TM
Inomata
Hiroshi
H
D018533:Biomass; D002245:Carbon Dioxide / Q000138:chemical synthesis; D002248:Carbon Monoxide / Q000138:chemical synthesis; D005740:Gases; D005947:Glucose / Q000737:chemistry*; D006358:Hot Temperature; D011312:Pressure; D014867:Water / Q000737:chemistry*
D005740:Gases; D014867:Water; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D005947:Glucose