title: Glucose reactions within the heating period and the effect of heating rate on the reactions in hot compressed water.
abstract: 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.
authors: Research Center of Supercritical Fluid Technology, Tohoku University, 6-6-11-403 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan.
authors: Masaru
authors: M
authors: Watanabe
authors: Yuichi
authors: Y
authors: Aizawa
authors: Toru
authors: T
authors: Iida
authors: Caroline
authors: C
authors: Levy
authors: Taku M
authors: TM
authors: Aida
authors: Hiroshi
authors: H
authors: Inomata
mesh_terms: 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*
chemical_list: D005740:Gases; D014867:Water; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D005947:Glucose