Enhancing enzymatic digestibility of sweet sorghum by microwave-assisted dilute ammonia pretreatment
Document Type
Conference Proceeding
Publication Date
1-1-2010
Abstract
Batch microwave-based dielectric heating was used in the pretreatment of sweet sorghum to enhance its enzymatic digestibility. Most conventional heating approaches entail a high temperature reaction. In this research, batch microwave-based heating was utilized to pretreat sweet sorghum from 100°C to 160°C in the presence of a dilute solution of ammonia, which was then hydrolyzed by cellulase enzymes. Simon's stain method revealed that the microwave pretreatment could increase the porosity of the lignocellulosic biomass comparing to the control without pretreatment. Also, the effects of temperature and particle size on microwave pretreatment of sweet sorghum were investigated. The results indicate that microwave-based pretreatment is an efficient way to improve the enzymatic digestibility of sweet sorghum.
Publication Source (Journal or Book title)
American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010
First Page
3750
Last Page
3754
Recommended Citation
Chen, C., Aita, G., & Boldor, D. (2010). Enhancing enzymatic digestibility of sweet sorghum by microwave-assisted dilute ammonia pretreatment. American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010, 5, 3750-3754. Retrieved from https://repository.lsu.edu/bio_engineering_pubs/431