scholarly journals Lignocellulose Pretreatment Combining Continuous Alkaline Single-Screw Extrusion and Ultrasonication to Enhance Biosugar Production

Energies ◽  
2020 ◽  
Vol 13 (21) ◽  
pp. 5636
Author(s):  
Jongwon Byun ◽  
Young-Lok Cha ◽  
Sung-Min Park ◽  
Kwang-Soo Kim ◽  
Ji-Eun Lee ◽  
...  

Pretreatment to improve the enzymatic digestibility of highly crystallized lignocellulosic biomass is essential in biorefinery processes. This study investigates the combination of lignocellulose pretreatment with continuous alkaline single-screw extrusion and ultrasonication for biosugar production. Miscanthus sacchariflorus was used because it is a promising bioenergy crop. The results show that ultrasonication with continuous alkaline pretreatment increased the enzymatic digestibility of carbohydrates and reduced the use of chemicals during pretreatment. An hour of ultrasonication following 0.2 M NaOH (2.25 mol-NaOH/kg-biomass) continuous alkaline pretreatment resulted in a 6.7% increase in total biosugar production (83.1% of theoretical yield), a decrease of up to 26.1% in chemical usage, and a 17.0% increase in lignin removal compared with the case without ultrasonication. The developed method can be considered an effective and eco-friendly approach to the production of bio-based materials.

2018 ◽  
Vol 33 (5) ◽  
pp. 662-668 ◽  
Author(s):  
N. D. Polychronopoulos ◽  
J. Vlachopoulos

2018 ◽  
Vol 24 (5) ◽  
pp. 447-462 ◽  
Author(s):  
Poonam Singha ◽  
Kasiviswanathan Muthukumarappan

Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.


2016 ◽  
Vol 72 (5) ◽  
pp. 28-31
Author(s):  
Mark A. Spalding ◽  
Qian Gou ◽  
Xiaofei Sun ◽  
Qing Shi

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