Effect of dry steam on nature and quality of selected characteristic organic chemicals

Z. Li, N. Yamasaki, K. Ioku

Research output: Chapter in Book/Report/Conference proceedingConference contribution


In this study, effects of steam with different density (saturated and dry steam) on five characteristic organic chemicals such as alcohol, ester, aromatics, phenol and fatty acid were investigated below 200 °C. The natures of the tested organic chemicals were analyzed by weight loss in steam. The experimental results showed that the dissolving behavior of each organic compound in steam is significantly different. Alcohols and phenanthrene can dissolve easily in steam with low density; High saturated fatty acid cannot almost dissolve in steam below 200 °C; Ester are less stable in saturated steam; Phenols revealed a variable behavior characterized by an increase of weight at early stage and a decrease later in saturated steam, and companied by color change. It must be necessary to consider proper steam density condition for selective extraction of some special chemicals.

Original languageEnglish
Title of host publicationWATER DYANMICS
Subtitle of host publication4th International Workshop on Water Dynamics
Number of pages4
Publication statusPublished - 2007
Externally publishedYes
Event4th International Workshop on Water Dynamics - Sendai, Japan
Duration: 2006 Nov 72006 Nov 8

Publication series

NameAIP Conference Proceedings
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616


Other4th International Workshop on Water Dynamics


  • Characteristic organic chemical
  • Dry steam
  • Effect

ASJC Scopus subject areas

  • General Physics and Astronomy


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