Kinetics modelling of acid hydrolysis of cassava (Manihot esculanta Cranz) peel and its hydrolysate chemical characterisation

Kinetics modelling of acid hydrolysis of cassava (Manihot esculanta Cranz) peel and its hydrolysate chemical characterisation

Acid hydrolysis of cassava peel (CP) to reducing sugar (RS) was undertaken at 70, 90 and 110 °C, and 0.5, 1.0 and 1.5 M concentrations of H2SO4. Kinetics and thermodynamics of the study were tested for their statistical consistency using analysis of variance (ANOVA). The RS was characterised for its...

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Bibliographic Details
Main Authors:	E.O. Ajala, M.A. Ajala, I.A. Tijani, A.A. Adebisi, I. Suru
Format:	Article
Language:	English
Published:	Elsevier 2020-06-01
Series:	Journal of King Saud University: Science
Subjects:	Cassava Hydrolysis Kinetics Thermodynamic Reducing sugar
Online Access:	http://www.sciencedirect.com/science/article/pii/S1018364720300963

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