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Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid
Authors:Bustos Guadalupe  Ramírez José Alberto  Garrote Gil  Vázquez Manuel
Institution:(1) Department of Food Engineering, U. A. M. Mante, Universidad Autónoma de Tamaulipas, 89840 Tamaulipas, México;(2) Deparment of Food Science and Technology, U. A. M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, 88700 Tamaulipas, México;(3) Department of Chemical Engineering Faculty of Science, University of Vigo, 32002 Ourense, Spain;(4) área de Tecnología de los Alimentos, Departamento Química Analítica. Escuela Politécnica Superior, Universidad de Santiago de Compostela-Campus de Lugo, 27002 Lugo, Spain
Abstract:Sugar cane bagasse was hydrolyzed under different concentrations of hydrochloric acid (2–6%), reaction times (0–300 min), and temperatures (100–128°C). Sugars obtained (xylose, glucose, arabinose, and glucose) and deg-radation products (furfural and acetic acid) were determined. Based on the Saeman model and the two-fraction model, kinetic parameters for predicting these compounds in the hydrolysates were developed. The influence of temperature was studied using the Arrhenius equation. The optimal conditions selected were 128°C, 2% HCl, and 51.1 min. Using these conditions, 22.6g xylose/L, 3.31 garabinose/L, 3.77 g glucose/L, 3.59 g acetic acid/L, and 1.54 g furfural/L were obtained.
Keywords:Sugar cane  bagasse  xylose  modeling  acid hydrolysis
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