Kinetics of the Formation of Saccharides and Fermentation Inhibitors during the Hot-compressed Water Pretreatment of Cassava Residue
A mathematical description was developed for production of saccharides and fermentation inhibitors during the hot-compressed water pretreatment of cassava residue. Pretreatment was conducted at 150 °C, 160 °C, 170 °C, and 180 °C, and reaction times ranged from 0 to 70 min. The formation of saccharid...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
North Carolina State University
2016-06-01
|
| Series: | BioResources |
| Subjects: | |
| Online Access: | http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_11_3_6193_Lin_Kinetics_Formation_Saccharides_Fermentation |