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Study on Optimization of Bagasse Hemicellulose Enzymolysis with Response Surface Analysis
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- 1 Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- 2 Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- 3 Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- 4 Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
Journal of Sustainable Bioenergy Systems·Volume 04 (2014)·Pages 249–259·Published 18 November 2014·DOI10.4236/jsbs.2014.44023
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Abstract
In order to enhance hydrolysis rate of bagasse, ultrasonic-assisted pretreatment is made in the experiment. The influence of addition of sulfuric acid, ultrasonic temperature, power and time to the hydrolysis of bagasse will be discussed in this paper. Optimal process and quadratic regression equation is obtained by using the response surface method. The yield of reducing sugar increases 6.5 percent after ultrasonic-assisted pretreatment. It demonstrates that the ultrasonic-assisted pretreatment can improve the hydrolysis rate of the bagasse.
KeywordsUltrasonicBagasseResponse Surface
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