Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage

2021 ◽  
Author(s):  
Chokchai Sompugdee ◽  
Vo Minh Quan ◽  
Klanarong Sriroth ◽  
Prakit Sukyai
Keyword(s):  
Chemical Composition ◽  
Sugarcane Bagasse ◽  
Physicochemical Characteristics ◽  
Pretreated Sugarcane Bagasse

Influence of the Chemical Composition on the Enzymatic Hydrolysis of Hot Water and Organosolv Pretreated Sugarcane Bagasse

2019 ◽  
Vol 11 (7) ◽  
pp. 3337-3344
Author(s):  
María E. Vallejos ◽  
Marcia D. Zambon ◽  
María C. Area ◽  
Antonio A. S. Curvelo
Keyword(s):  
Chemical Composition ◽  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
Hot Water ◽  
Pretreated Sugarcane Bagasse ◽  
Hydrolysis Of

The influence of the elemental and structural chemical composition on the ash fusibility of sugarcane bagasse and sugarcane straw

Fuel ◽  
2021 ◽  
Vol 304 ◽  
pp. 121404
Author(s):  
Kelly Roberta de Palma ◽  
Edson Tomaz ◽  
Antonio Soria-Verdugo ◽  
Maria Aparecida Silva
Keyword(s):  
Chemical Composition ◽  
Sugarcane Bagasse ◽  
Sugarcane Straw ◽  
Ash Fusibility

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

Production of cellulases by solid state fermentation using natural and pretreated sugarcane bagasse with different fungi

2019 ◽  
Vol 17 ◽  
pp. 1-6 ◽  
Author(s):  
Gabriella Soares Borges Salomão ◽  
Jacyele Clarindo Agnezi ◽  
Larissa Bastos Paulino ◽  
Luana Borchardt Hencker ◽  
Taísa Shimosakai de Lira ◽  
...  
Keyword(s):  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Pretreated Sugarcane Bagasse

scholarly journals On-site integrated production of cellulases and β-glucosidases by Trichoderma reesei Rut C30 using steam-pretreated sugarcane bagasse

2018 ◽  
Author(s):  
Marcella Fernandes de Souza ◽  
Elba Pinto da Silva Bon ◽  
Ayla Sant’ Ana da Silvab
Keyword(s):  
Carbon Source ◽  
Lignocellulosic Biomass ◽  
Trichoderma Reesei ◽  
Sugarcane Bagasse ◽  
Enzyme Preparation ◽  
Integrated Approach ◽  
Aspergillus Awamori ◽  
Pretreated Sugarcane Bagasse ◽  
Hydrolysis Of ◽  
Rut C30

AbstractThe high cost of commercial cellulases still hampers the economic competitiveness of the production of fuels and chemicals from lignocellulosic biomasses. This cost may be decreased by the on-site production of cellulases with the integrated use of the lignocellulosic biomass as carbon source. This integrated approach was evaluated in the present study whereby steam-pretreated sugarcane bagasse (SPSB) was used as carbon source for the production of cellulases by Trichoderma reesei Rut C30 and the produced enzymes were subsequently used for SPSB hydrolysis. An enzyme preparation with a high cellulase activity, of 1.93 FPU/mL, was obtained, and a significant β-glucosidase activity was achieved in buffered media, indicating the importance of pH control during enzyme production. The hydrolysis of SPSB with the laboratory-made mixture resulted in a glucose yield of 80%, which was equivalent to those observed for control experiments using commercial enzymes. Even though the supplementation of this mixture with external β-glucosidase from Aspergillus awamori was found to increase the initial hydrolysis rates, it had no impact on the final hydrolysis yield. It was shown that SPSB is a promising carbon source for the production of cellulases and β-glucosidases by T. reesei Rut C30 and that the enzyme preparation obtained is effective for the hydrolysis of SPSB, supporting the on-site integrated approach to decrease the cost of the enzymatic hydrolysis of lignocellulosic biomass.

Comparative study on ethanol production from pretreated sugarcane bagasse using immobilized Saccharomyces cerevisiae on various matrices

2013 ◽  
Vol 50 ◽  
pp. 488-493 ◽  
Author(s):  
Anita Singh ◽  
Punita Sharma ◽  
Alok Kumar Saran ◽  
Namita Singh ◽  
Narsi R. Bishnoi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Comparative Study ◽  
Ethanol Production ◽  
Sugarcane Bagasse ◽  
Pretreated Sugarcane Bagasse

Chemical Composition and Physicochemical Characteristics of Two Varieties of Bambara Groundnut (Vigna subterrenea) Flours

2006 ◽  
Vol 6 (9) ◽  
pp. 1900-1903 ◽  
Author(s):  
M.O. Aremu ◽  
O. Olaofe . ◽  
E.T. Akintayo .
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characteristics ◽  
Bambara Groundnut

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

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