Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversitat Politècnica de València (UPV)-
Autor(es): dc.creatorPolachini, Tiago Carregari [UNESP]-
Autor(es): dc.creatorHernando, Isabel-
Autor(es): dc.creatorMulet, Antonio-
Autor(es): dc.creatorTelis-Romero, Javier [UNESP]-
Autor(es): dc.creatorCárcel, Juan A.-
Data de aceite: dc.date.accessioned2022-02-22T00:47:19Z-
Data de disponibilização: dc.date.available2022-02-22T00:47:19Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ultsonch.2020.105318-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/206504-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/206504-
Descrição: dc.descriptionImproving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionEuropean Regional Development Fund-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionGrupo de Análisis y Simulación de Procesos Agroalimentarios Departamento de Tecnología de Alimentos Universitat Politècnica de València (UPV), Camino de Vera, s/n-
Descrição: dc.descriptionGrupo de Investigación Microestructura y Química de Alimentos Departamento de Tecnología de Alimentos Universitat Politècnica de València (UPV), Camino de Vera, s/n-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionFAPESP: 2017/06518-2-
Idioma: dc.languageen-
Relação: dc.relationUltrasonics Sonochemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBioethanol-
Palavras-chave: dc.subjectBirefringence-
Palavras-chave: dc.subjectHydrolysis kinetics-
Palavras-chave: dc.subjectReducing sugar-
Palavras-chave: dc.subjectTotal sugar-
Título: dc.titleUltrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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