Microwave steam explosion and enzymatic hydrolysis of vine-branch
| dc.contributor.author | Kapcsándi, Viktória | |
| dc.contributor.author | Neményi, Miklós | |
| dc.contributor.author | Lakatos, Erika | |
| dc.contributor.status | egyetemi oktató, kutató | hu_HU |
| dc.coverage.temporal | 2018.06.29. | hu_HU |
| dc.date.accessioned | 2019-04-26T12:34:27Z | |
| dc.date.available | 2019-04-26T12:34:27Z | |
| dc.description.abstract | 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. | hu_HU |
| dc.format.extent | 443-452 | hu_HU |
| dc.identifier.uri | http://hdl.handle.net/2437/266285 | |
| dc.language.iso | en | hu_HU |
| dc.subject | vine-branch | hu_HU |
| dc.subject | microwave | hu_HU |
| dc.subject | enzymatic hydrolysis | hu_HU |
| dc.subject.discipline | tudományterületek::élelmiszertudományok | hu_HU |
| dc.title | Microwave steam explosion and enzymatic hydrolysis of vine-branch | hu_HU |
| dc.type | idegen nyelvű peer review publikáció | hu_HU |