Thermo-hydrolysis for the release of monomeric sugars in agricultural waste (agrowaste thermo-hydrolysis)
Abstract: The uncontrolled dumping of waste and surpluses generated such as plant residues in rural areas is considered as an important source of infection for crops. These agro-wastes are considered as rich in polymers of starch and lignocellulose, which are formed by simple sugars. This research worked with grape bagasse (merlot variety) and pomegranate (wonderful variety), using them as raw material for thermal hydrolysis. The variables evaluated were total sugars and reducing sugars in the unhydrolyzed bagasse, in the hydrolyzed slurries and in the hydrolyzed broth. The increase in sugar concentration after the different treatments was effectively achieved with grape residues (1.77 mg/mL), and for pomegranate (3.18 mg/ mL), taking into account the results prior to thermal hydrolysis presented in this work (1.31 mg/mL for grapes; 2.08 mg/mL for pomegranate). According to the results obtained, there is an efficiency ratio between the extraction of monomeric sugars and the particles size used, while the processing time is a determining factor in this investigation. Therefore, the exposure time in a process of thermal hydrolysis and the particles size of the raw material are important factors to consider, which affect the release of glucose from lignocellulosic matter of grape and pomegranate residues.
| Main Authors: | , , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Autónoma de Nayarit
2020
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-33802020000100142 |
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| Summary: | Abstract: The uncontrolled dumping of waste and surpluses generated such as plant residues in rural areas is considered as an important source of infection for crops. These agro-wastes are considered as rich in polymers of starch and lignocellulose, which are formed by simple sugars. This research worked with grape bagasse (merlot variety) and pomegranate (wonderful variety), using them as raw material for thermal hydrolysis. The variables evaluated were total sugars and reducing sugars in the unhydrolyzed bagasse, in the hydrolyzed slurries and in the hydrolyzed broth. The increase in sugar concentration after the different treatments was effectively achieved with grape residues (1.77 mg/mL), and for pomegranate (3.18 mg/ mL), taking into account the results prior to thermal hydrolysis presented in this work (1.31 mg/mL for grapes; 2.08 mg/mL for pomegranate). According to the results obtained, there is an efficiency ratio between the extraction of monomeric sugars and the particles size used, while the processing time is a determining factor in this investigation. Therefore, the exposure time in a process of thermal hydrolysis and the particles size of the raw material are important factors to consider, which affect the release of glucose from lignocellulosic matter of grape and pomegranate residues. |
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