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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/9294

    Título
    Studies of degradation of pectin derived compounds from onion skins in subcritical water
    Autor
    Benito Román, OscarAutoridad UBU Orcid
    Sanz Díez, Mª TeresaAutoridad UBU Orcid
    Beltrán Calvo, SagrarioAutoridad UBU Orcid
    Publicado en
    The Journal of Supercritical Fluids. 2024, V. 206, 106155
    Editorial
    Elsevier
    Fecha de publicación
    2024-04
    ISSN
    0896-8446
    DOI
    10.1016/j.supflu.2023.106155
    Resumo
    The degradation kinetics of Galacturonic Acid (GalA) in subcritical water (SubW) was studied in a batch reactor. GalA degradation was faster than other monosaccharides and could be described by the first order kinetic model. The initial concentration of GalA did not affect the degradation kinetics, but the heating rate and the reaction temperature played an important role in the degradation of GalA. The energy of activation was calculated according to the Arrhenius equation and resulted to be 97 ± 3 kJ/mol. Degradation products formation, mainly formic acid and furfural, was faster with temperature until a maximum concentration was reached (0.2 g C in formic acid/g C in initial GalA at 155°C and 45 min, severity factor 3.2), followed by a fast degradation whereas a plateau concentration was reached in the case of furfural (around 0.16 g C /g C in initial GalA at 185 °C after 45 min).
    Palabras clave
    Galacturonic acid
    Subcritical water
    Hydrolysis
    Kinetics
    Biomass
    Materia
    Ingeniería química
    Chemical engineering
    URI
    http://hdl.handle.net/10259/9294
    Versión del editor
    https://doi.org/10.1016/j.supflu.2023.106155
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    Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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    Benito-jsf_2024.pdf
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