The effects of sodium chloride on the degradation of hexoses at 220 °C and the hydrolysis of sucrose at 170 °C in subcritical water were examined. Sodium chloride accelerated the degradation at 220 °C of any hexose, especially the degradation of galactose which significantly accelerated depending on the sodium chloride concentration. On the other hand, the hydrolysis of sucrose at 170 °C was not affected by sodium chloride.
- Sodium chloride
- Subcritical water
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering