dehydration reaction oor Koreaans

dehydration reaction

naamwoord

An elimination reaction in which the small molecule removed is water

Vertalings in die woordeboek Engels - Koreaans

탈수 반응

글리코사이드결합, 펩타이드결합 등과같은 탈수축합반응이 이에 포함된다.

voorbeelde

The Aldol product is then deprotonated forming another enolate followed by the elimination of water in an E1cB dehydration reaction.
이어서 Aldol 생성물을 탈 양성자화하여 다른 enolate를 형성시킨 다음 E1cB 탈수 반응에서 물을 제거한다.

The present invention relates to a production method for an anhydro sugar alcohol having a markedly reduced ion content and improved colour characteristics, and, more specifically, relates to a method for producing an anhydrous sugar alcohol having a markedly reduced ion content, markedly lowered electrical conductivity and improved colour characteristics, which is obtained by subjecting hydrogenated sugar (sugar alcohol) to a dehydration reaction and thereby converting same to an anhydrous sugar alcohol and then subjecting distilled water, which has been isolated through a distillation step, to a decolourizing process using activated carbon, and subsequently bringing the resulting decolourized substance into contact with an ion exchange resin.
본 발명은 이온함량이 현저히 저감되고 색 특성이 향상된 무수당 알코올의 제조 방법에 관한 것으로서, 보다 상세하게는, 수소화 당(당 알코올)을 탈수반응시켜 무수당 알코올로 전환시킨 뒤 증류단계를 거쳐 분리된 증류물을 활성탄으로 탈색처리하고, 탈색된 결과물을 이어서 이온교환수지와 접촉시킴으로써, 이온함량이 현저히 저감되고 전도도가 현저히 낮으며 색 특성이 향상된 무수당 알코올을 제조하는 방법에 관한 것이다.

The present invention relates to a preparation method of aseptic packaged instant boiled rice of low protein rice, and more specifically, to a preparation method of aseptic packaged instant boiled rice of low protein rice with an excellent boiled rice quality comprising: removing the protein of rice by an enzyme reaction to prepare the rice of which the protein content is lowered to a certain level, adjusting the pH of rice to be 5.0-6.5; and cooking boiled rice through a dehydrating process without a drying process, wherein boiled rice is cooked with the water content of the protein-removed rice controlled to be 57-63 wt%, and thereby the glutinous and sticky sensation of the grains of boiled rice is reduced, the shape of the grains of boiled rice can be maintained intact, and the hardening of the boiled rice with the passage of time after the boiled rice has been cooked is reduced.
본 발명은 저단백미 무균포장 즉석밥의 제조 방법에 관한 것으로, 더욱 상세하게는 효소반응으로 쌀의 단백질 제거 과정을 수행하여 일정 수준으로 단백질 함량이 저감된 쌀을 제조한 후 쌀의 pH를 5.0~6.5 수준으로 맞추고 건조과정을 거치지 않고 탈수과정을 거쳐 바로 밥을 제조하되 이때 단백질이 제거된 쌀의 수분함량은 57 ~ 63중량%로 조절하여 밥을 제조함으로써 밥알의 풀스러우면서 끈적이는 느낌을 감소시키고 쌀알의 형태는 그대로 유지할 수 있으며 밥 제조 후 시간 경과에 따라 빨리 굳어지는 현상을 감소시킨 밥품질이 우수한 저단백미 무균포장 즉석밥의 제조방법에 관한 것이다.