화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Korean Journal of Chemical Engineering, Vol.32, No.10, 2007-2013, October, 2015
DOI10.1007/s11814-014-0389-4  Export Citation
Pretreatment of rice straw by hot-compressed water for enzymatic saccharification
Somkiat Ngamprasertsith1, 2, Sasithorn Sunphorka2, Prapan Kuchonthara1, 2, Prasert Reubroycharoen1, 2, and Ruengwit Sawangkeaw3, †
  • 1Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Rd., Pathumwan, Bangkok 10330, Thailand
  • 2Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, 254 Phayathai Rd., Pathumwan, Bangkok 10330, Thailand
  • 3The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Institute Bldg. 3, 254 Phayathai Rd., Pathumwan, Bangkok 10330, Thailand
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The primary objective of this work was to measure the maximum amount of glucose that can be produced from Thai rice straw using hot-compressed water (HCW)-pretreatment before enzymatic saccharification. The optimal HCW-pretreatment temperature and time were found to be 180 oC/2MPa for 20-30 min. However, the concentrations of the yeast inhibitors were strongly dependent on the HCW-pretreatment temperature and time. At temperatures over 180 oC/2MPa or for more than 30min at 180 oC/2MPa in the HCW-pretreatment the combined concentration of these two inhibitors (Furfural and 5-Hydroxymethylfurfural) increased exponentially, while the glucose levels were near the maximal asymptote. At the more optimal HCW-pretreatment condition of 180 oC/2MPa for 20 min, 25±3 kg of glucose could be produced from a 100 kg of rice straw, which is potentially economically competitive with other sources.
Keywords:Rice Straw;Pretreatment;Hot-compressed Water;Glucose;Saccharification
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