Effects of Reaction Condition on Conversion of Fish Meat into Organic Acids and Amino Acids by Sub-critical Water Hydrolysis

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  • Yoshida Hiroyuki
    Department of Chemical Engineering, Material Science and Engineering Graduate School of Engineering, Osaka Prefecture University
  • Terashima Masaaki
    Department of Chemical Engineering, Material Science and Engineering Graduate School of Engineering, Osaka Prefecture University
  • Takahashi Yohei
    Department of Chemical Engineering, Material Science and Engineering Graduate School of Engineering, Osaka Prefecture University

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  • 亜臨界水加水分解法による魚肉の有機酸・アミノ酸への有価物化におよぼす反応条件の影響
  • アリンカイスイ カスイ ブンカイ ホウ ニ ヨル ギョニク ノ ユウキサン アミノサン エ ノ ユウカブツカ ニ オヨボス ハンノウ ジョウケン ノ エイキョウ

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Abstract

Sub-critical water hydrolysis of fish meat was studied at 513 K (3.35 MPa), 528 K (4.32 MPa), and 548 K (5.51 MPa) . Reaction conditions significantly affected the total organic carbon (TOC) distribution among aqueous, oil, and solid phases. Inorganic acid (IC) yields were much lower than TOC yields, and carbonic acid was found as the major inorganic carbon. The addition of H2O2as an oxidant significantly affected the product composition of the reaction, suggesting that the yield of a specific product could be controlled by the addition of suitable amounts of the oxidants.

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