Study on loading coefficient in steam explosion process of corn stalk

Sui, Wenjie; Chen, Hongzhang

doi:10.1016/j.biortech.2014.12.045

Cited by 25 publications

(9 citation statements)

References 27 publications

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“…The production of these compounds reveals a decrease in hemicellulose recovery and the potential fermentation inhibitors. 8 SE efficiency in batch reactors is influenced by the differential pressure, loading coefficient, 9 number of cycles, 10 and biomass treatments prior to the explosion (physical and thermochemical). Physical treatments include particle size reduction 11 and soaking at different times and temperatures.…”

Section: ■ Introductionmentioning

confidence: 99%

Role of Steam Explosion on Enzymatic Digestibility, Xylan Extraction, and Lignin Release of Lignocellulosic Biomass

Rodríguez

Sánchez

Parra

2017

ACS Sustainable Chem. Eng.

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This work studies the contribution of each step of the steam explosion (residence time and sudden decompression) of wheat straw. Raw wheat straw and wheat straw with different degrees of xylan extraction were subjected to a steam explosion without residence time at 160, 180, 200, or 220 °C, in order to identify the individual contribution of the sudden pressure change upon enzymatic digestibility, xylan extraction, and lignin release. In addition, the contribution of the residence time of the biomass in the reactor before the explosion was estimated using pretreated biomass prepared by autohydrolysis at 180−220 °C with a residence time of up to 56 min. Results show that steam explosion alone does not have significant effects on digestibility, xylan extraction, or lignin release of raw wheat straw. For autohydrolyzed biomass, steam explosion of 200 °C and above increases glucose release after 72 h of enzymatic hydrolysis at an enzymatic dose of 22 mg protein/g substrate. Digestibility at several enzymatic doses were also tested. No significant differences between autohydrolyzed biomass either before or after steam explosion were observed with an enzymatic dosage of 44 mg protein/g substrate. A simple mathematical model based on experimental results is proposed to describe the effect of steam explosion variables (residence time and temperature) on digestibility.

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Section: ■ Introductionmentioning

confidence: 99%

Role of Steam Explosion on Enzymatic Digestibility, Xylan Extraction, and Lignin Release of Lignocellulosic Biomass

Rodríguez

Sánchez

Parra

2017

ACS Sustainable Chem. Eng.

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“…The steam was an excellent plasticizer for softening dietary fibers and it promoted the physical tear of insoluble arabinoxylans converted to soluble arabinoxylans at sudden decompression ( 32 ). Then hydrolysis reactions were carried out under mild acidic conditions which come from a decrease of water pK w at high temperatures and the release of organic acids from steam penetrated feedstock ( 33 ). The effects were partly responsible for the steam explosion that facilitated the major destruction of arabinoxylans in the cell wall of soybean meal.…”

Section: Resultsmentioning

confidence: 99%

Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal

Kong

Zeng

et al. 2022

Front. Nutr.

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In this study, steam explosion was applied as a means to degrade β-conglycinin. We investigated changes in morphology, the chemical composition of soybean meal, and the structural characteristics of β-conglycinin. The results showed that steam explosion at 0.7 MPa for 8 min could effectively decrease the β-conglycinin content of soybean meal while the histamine content was not increased. The structural characteristics of soybean meal proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Steam explosion caused the degradation of high weight proteins and reduced the band density of α’, α, and β subunits in β-conglycinin. The micro-surface of soybean meal seemed to be in the cracked or puffed stage and the color became brown or dark after steam explosion. Steam explosion facilitated the dissolution of water-extractable arabinoxylans, which are 4.81 fold higher than that of native soybean meal. Phytic acid was exposed to the hydrothermal environment of the steam explosion process and consequently degraded by 12.95–24.69%. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soybean meal extract was gradually increased from 20.70 to 33.71% with the rising of treated pressure from 0.3 to 0.7 MPa, which was 1.11–1.81 fold of native extract. The steam explosion may be a new modification technology that could decrease antigenicity, and steam-exploded soybean meal (0.7 MPa, 8 min) with lower β-conglycinin and phytic acid content that could be widely used in food products.

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“…The steam explosion breaks down the bagasse via the instant release of pressure, which leads to the degradation of hemicellulose and lignin reticular structure, a decrease in bagasse cellulose crystallinity, and an increase of the porosity of bagasse and specific surface area. These outcomes improve the accessibility of the surface (Qin and Chen 2015;Sui and Chen 2015;Wang et al 2015).…”

Section: Introductionmentioning

confidence: 91%

Effects of Steam Explosion on Bagasse Specific Surface Area and Grafting Degree of Acrylamide-Grafted Bagasse

Liu¹,

Li²,

Zeng³

et al. 2016

BioResources

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The effect of steam explosion pretreatment conditions, such as steam explosion pressure, maintained pressure time, and bagasse water content, on bagasse specific surface area were investigated through single-factor experiments. After determining the optimal pretreatment conditions, bagasse graft acrylamide was prepared by grafting polymerization reaction of the acrylamide monomer onto the pretreated bagasse. The effects of surface area on the grafting degree were analyzed. Results showed that the grafting degree increased with increasing specific surface area. The optimized steam explosion pretreatment conditions were as follows: steam explosion pressure, 2.0 MPa; pressure maintaining time, 60 s; and bagasse water content, 25%.

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Study on loading coefficient in steam explosion process of corn stalk

Cited by 25 publications

References 27 publications

Role of Steam Explosion on Enzymatic Digestibility, Xylan Extraction, and Lignin Release of Lignocellulosic Biomass

Role of Steam Explosion on Enzymatic Digestibility, Xylan Extraction, and Lignin Release of Lignocellulosic Biomass

Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal

Effects of Steam Explosion on Bagasse Specific Surface Area and Grafting Degree of Acrylamide-Grafted Bagasse

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