Degradation of Soy Sauce Cake by Subcritical Water Treatment

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  • Fujii Tatsuya
    Department of Environment Systems, Graduate School of Frontier Sciences, The University of Tokyo
  • Take Shintaro
    Department of Environment Systems, Graduate School of Frontier Sciences, The University of Tokyo
  • Hayashi Rumiko
    Division for Environment, Health and Safety, The University of Tokyo
  • Oshima Yoshito
    Department of Environment Systems, Graduate School of Frontier Sciences, The University of Tokyo

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Abstract

The present study investigates the degradation of soy sauce cake, which is the waste obtained during soy sauce manufacturing, in subcritical water (170–300°C, 10 MPa). In the experiments performed at a constant temperature, the yields of the identified saccharides were lower than the total sugar yield. This suggested that saccharides were recovered mainly as oligomers. We performed a two-step experiment in which the holding temperature was 200°C and 260°C in the first and second steps, respectively. Most of the hemicellulose-derived saccharides were detected in the fraction treated at 200°C, while glucose was detected in the fraction treated at both of the abovementioned temperatures. The total sugar yield in the aforementioned experiment was higher than that obtained in other experiments performed at a constant holding temperature, suggesting that stepwise elevation of the holding temperature facilitates the recovery of valuable compounds from biomass.

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