Microwave steam explosion and enzymatic hydrolysis of vine-branch

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Our research target was to utilise vine-branch, existing in huge amonts, for energetic purposes. During our experiments, microwave (MW) treatments of different powers (400-1600 W), pressures (1-5 bar), temperatures (120-180 °C), and treatment times (3-30 min) were applied to change the physical condition of vine-branch. After MW, enzymatic hydrolysis (EH) was used (85-100 h, 37 °C). In addition, beside MW, comparisons were made regarding various treatment methods: untreated (UTE), cooking plate (CP), and autoclave (AC), to determine to what extent they affect the final glucose yield. This yield can even further be increased by MW pre-treatment (50 W, 3-30 min, 40 °C) of the enzyme used during the hydrolysis, which reinforces the argument that enzyme activity can be increased by irradiation. A difference of 22.1% was detected among the glucose yield values in untreated and treated enzyme processes.

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vine-branch, microwave, enzymatic hydrolysis
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