Cooking cellulose in hot and compressed water

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2006 English Publisher:Royal Society of Chemistry (RSC)Journal:Chemical Communications (issn: 1359-7345, eissn: 1364-548X,

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Authors: Shigeru, Deguchi; Kaoru, Tsujii; Koki, Horikoshi;

doi: 10.1039/b605812d

pmid: 16883414

Cooking cellulose in hot and compressed water

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Abstract

Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320 degrees C and 25 MPa.

Related Organizations

Electron Science Institute
Japan
Hokkaido University
Japan
Hokkaido Bunkyo University
Japan
Japan Agency for Marine-Earth Science and Technology
Japan

Keywords

Hot Temperature, Water, Cooking, Microscopy, Polarization, Cellulose

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