CORRELATION OF GLUCOSE (DEXTROSE) DEGRADATION AT 90 TO 190°C IN 0.4 TO 20% ACID

Abstract
Decomposition of glucose is described over a wide range of acid concentrations and temperatures by a correlation based on an Arrhenius type model combined with a modified Debye-Huckel equation. Degradation depends on temperature and acid concentration, represented by hydrogen ion activity. Kinetic data from our laboratory for 4 and 12 wt% glucose were combined with literature data to establish this model. Alternative non-linear mechanisms were compared by regression analysis of the published data as well as data developed in this study. Values of the degradation constant vary from 0.109 hr−1 (at 20 wt% acid and 190°C) to 4.18 × 10−7 (at 0.4 wt% acid and 100°C). This result will be useful to model glucose degradation in acid hydrolysis of celluloses, sterilization of fermentor feeds, and stripping of fermentation ethanol.