2026-09-06T11:08:12Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/92942024-06-21T00:05:31Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Benito Román, Oscar author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author 2024-04 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). 0896-8446 http://hdl.handle.net/10259/9294 10.1016/j.supflu.2023.106155 Galacturonic acid Subcritical water Hydrolysis Kinetics Biomass Studies of degradation of pectin derived compounds from onion skins in subcritical water