Glucose reactions within the heating period and the effect of heating rate on the reactions in hot compressed water

Article abstract of DOI:10.1016/j.carres.2005.05.019

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 60 s) 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 15.8 K/s) on glucose conversion was also examined, and gasification of glucose was enhanced with increasing the heating rate.