Dissolution rule of monosaccharides and fermentation inhibitors resulting from extremely low acid hydrolysis(ELA)of cassava residue
In this study,the dissolution rule of monosaccharides and fermentation inhibitors resulting from cassava residue was determined using extremely low acid hydrolysis(ELA)under different temperatures and sulfuric acid concentrations.The results showed that glucose was quickly dissolved and reached a maximum yield of 60.46%at 170 ℃ and 0.1wt%H2SO4.However,at these same conditions xylose,galactose,arabinose,and mannose dissolved to a far lesser extent,with maximum yields of 15.74%,15.14%,12.24%and 6.04%,respectively.At 0.1wt%H2SO4 the yields of the degradation products furfural and 5-hydroxymethyl furfural(two fermentation inhibitors)were both less than 35mg/L when the hydrolysis temperature was lower than 160 ℃,but yields increased to 180.65mg/L and 155.63mg/L respectively at 170 ℃.When cassava residue was pretreated with liquid hot water and 0.1wt%H2SO4 at 170 ℃,organic acid by-products(also fermentation inhibitors)of hydrolysis were reduced: formic acid concentration was reduced by 185.85mg/L,while acetic acid concentration was reduced by 4.71mg/L.Additionally,with increasing sulfuric acid concentration,the hydroxyl and carbonyl peaks in the infrared absorption spectra both decreased,with the carbonyl absorption peak decreasing significantly.ELA did not change the position of the 002 crystal plane diffraction peak of cassava residue,and had little effect on the extent of the crystalline layer.The crystallinity of cassava residue increased slightly with increasing acid concentration in the ELA hydrolysis environment..
Huali Tian Zhixin Jia Zhuping Yu Ying Zheng Tingting Xu Jinghong Zhou
College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Guangxi Key L College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Guangxi Key L
国际会议
第五届制浆造纸新技术国际研讨会(ISETPP)暨第三届国际造纸与环境学术大会(IPEC)
广州
英文
1-6
2016-11-07（万方平台首次上网日期，不代表论文的发表时间）