TY - JOUR
T1 - Comparative decomposition kinetics of neutral monosaccharides by microwave and induction heating treatments
AU - Tsubaki, Shuntaro
AU - Oono, Kiriyo
AU - Onda, Ayumu
AU - Yanagisawa, Kazumichi
AU - Azuma, Jun Ichi
N1 - Funding Information:
Part of this study was supported by the Program to Disseminate the Tenure Tracking System of the Ministry of Education, Culture, Sports, Science and Technology. The Japanese Government, and Adaptable and Seamless Technology Transfer Program through Target-driven R&D, Japan Science and Technology Agency (AS242Z03337N).
PY - 2013
Y1 - 2013
N2 - The stabilities of five neutral monosaccharides (glucose, galactose, mannose, arabinose, and xylose) were kinetically compared after the molecules were submitted to microwave heating (internal heating) and induction heating (external heating) under completely identical thermal histories by employing PID (proportional, integral, and derivative) temperature controlled ovens and homogeneous mixing. By heating in water at 200 C, the rate constants for the decomposition reactions varied from 2.13 × 10-4 to 3.87 × 10-4 s-1 for microwave heating; however, the values increased by 1.1- to 1.5-fold for induction heating. Similarly, in a dilute (0.8%) sulfuric acid solution, the decomposition rate constants varied from 0.61 × 10-3 to 2.00 × 10-3 s-1 for microwave heating; however, the values increased by 1.5- to 2.2-fold for induction heating. The results show that microwave heating imparts greater stability to neutral monosaccharides than does induction heating. The undesirable decomposition of monosaccharides at the surface boundary of reactor walls may have increased the probability of monosaccharide decomposition during induction heating.
AB - The stabilities of five neutral monosaccharides (glucose, galactose, mannose, arabinose, and xylose) were kinetically compared after the molecules were submitted to microwave heating (internal heating) and induction heating (external heating) under completely identical thermal histories by employing PID (proportional, integral, and derivative) temperature controlled ovens and homogeneous mixing. By heating in water at 200 C, the rate constants for the decomposition reactions varied from 2.13 × 10-4 to 3.87 × 10-4 s-1 for microwave heating; however, the values increased by 1.1- to 1.5-fold for induction heating. Similarly, in a dilute (0.8%) sulfuric acid solution, the decomposition rate constants varied from 0.61 × 10-3 to 2.00 × 10-3 s-1 for microwave heating; however, the values increased by 1.5- to 2.2-fold for induction heating. The results show that microwave heating imparts greater stability to neutral monosaccharides than does induction heating. The undesirable decomposition of monosaccharides at the surface boundary of reactor walls may have increased the probability of monosaccharide decomposition during induction heating.
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U2 - 10.1016/j.carres.2013.04.013
DO - 10.1016/j.carres.2013.04.013
M3 - Article
C2 - 23660072
AN - SCOPUS:84877096275
SN - 0008-6215
VL - 375
SP - 1
EP - 4
JO - Carbohydrate Research
JF - Carbohydrate Research
ER -