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Kinetics of dextrose degradation under autoclaving conditions

The kinetics of the decomposition of dextrose have been investigated over a temperature range of 106° to 127°. The reaction is shown to exhibit an induction period with respect to 5‐hydroxymethylfurfural production which is due to the formation of an intermediate compound. A reaction mechanism is proposed which appears consistent with the experimental measurements. Rate constants are calculated for the various reaction steps and the activation energies associated with these steps are reported.