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Registros recuperados: 12 | |
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Han,Lirong; Feng,Juntao; Zhang,Shuangxi; Ma,Zhiqing; Wang,Yonghong; Zhang,Xing. |
The efficiency of enzymatic hydrolysis of cellulose can be improved by various pretreatments of the substrate. In order to increase the efficiency of enzymatic saccharification of the wheat straw, we determined the effect of different pretreatments on the physical structure, chemical components and enzymatic saccharification of wheat straw. Our results showed that combination of grinding and sodium hydroxide (NaOH) treatment had high effect on the enzymatic hydrolysis of wheat straws. The optimal pretreatment condition was to grind the wheat straws into the sizes of 120 meshes followed by treatment with 1.0% NaOH for 1.5 h (121°C/15psi). Under this condition, the cellulose content of wheat straw was increased by 44.52%, while the content of hemicellulose... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cellulase; Cellulose; Fermentation; Hydrolysis; Lignocellulosic; Pretreatment. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100006 |
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Borges,Soraia Vilela; Mancini,Maurício C.; Corrêa,Jefferson Luiz Gomes; Leite,Julia Benedito. |
The influence of variables as temperature, solid shape, temperature, branching and cultivar on drying of bananas were studied. Bananas from cv. Prata and D'água, on disk and cylindrical shape, blanched or not, were dehydrated in a tray dryer in natural convection at 40 and 70ºC. Drying behavior was analyzed by using a mathematical model. The exponential model showed good agreement to experimental data (r² 0.93 - 0.99 and standard error: 0.01- 0.05). Temperature presented positive influence on drying rate in all the tested conditions. With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D'água cultivar without blanching. Blanching was significantly influent, with positive influence, on drying rate of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit; Dehydration; Pretreatment. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000200019 |
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SANGIAN,Hanny Frans; TELLENG,Richard; ARUAN,Irfan; MOSEY,Handy Indra Regain; TAMUNTUAN,Gerald Hendrik. |
Abstract The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction ), FTIR (Fourier transform infra-red), and SEM (Scanning electron microscopic). The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18o. Meanwhile, the fingerprint of FTIR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cassava; Saline water; Pretreatment; Amorphous structure. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500215 |
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KUREK,Marcin Andrzej; WYRWISZ,Jarosław; BRZESKA,Magdalena; MOCZKOWSKA,Małgorzata; KARP,Sabina; WIERZBICKA,Agnieszka. |
Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beta-glucan; Pretreatment; Bread; Quality. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606 |
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Registros recuperados: 12 | |
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