Xiouras Christos, Radacsi Norbert, Sturm Guido, Stefanidis Georgios D
Process Engineering for Sustainable Systems (ProcESS), Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200F, 3001, Leuven, Belgium.
Process & Energy Department, Delft University of Technology, Leeghwaterstraat 39, 2628 CB, Delft, the Netherlands.
ChemSusChem. 2016 Aug 23;9(16):2159-66. doi: 10.1002/cssc.201600446. Epub 2016 Jul 15.
We investigate the existence of specific/nonthermal microwave effects for the dehydration reaction of xylose to furfural in the presence of NaCl. Such effects are reported for sugars dehydration reactions in several literature reports. To this end, we adopted three approaches that compare microwave-assisted experiments with a) conventional heating experiments from the literature; b) simulated conventional heating experiments using microwave-irradiated silicon carbide (SiC) vials; and at c) different power levels but the same temperature by using forced cooling. No significant differences in the reaction kinetics are observed using any of these methods. However, microwave heating still proves advantageous as it requires 30 % less forward power compared to conventional heating (SiC vial) to achieve the same furfural yield at a laboratory scale.
我们研究了在氯化钠存在下，木糖脱水生成糠醛反应中特定/非热微波效应的存在情况。在多篇文献报道中提及了此类效应在糖类脱水反应中的存在。为此，我们采用了三种方法，即将微波辅助实验与以下情况进行比较：a) 文献中的传统加热实验；b) 使用微波辐照碳化硅（SiC）小瓶模拟的传统加热实验；以及c) 通过强制冷却在不同功率水平但相同温度下进行的实验。使用这些方法中的任何一种，均未观察到反应动力学有显著差异。然而，微波加热仍被证明具有优势，因为在实验室规模下，与传统加热（SiC小瓶）相比，要达到相同的糠醛产率，微波加热所需的正向功率少30%。
