The Impact of Heat Transfer on Glucose Generation and Degradation with Instant Heating and Slow Heating Technologies

Abstract

Abstract-The impact of fast and slow heating during non-isothermal hydrolysis stage of crude sago starch was compared between DIC system (direct steam injection) against DAH system (external heating source). Heating process, glucose and glucose degradation products was quantified and modelled after the first order kinetic reaction. Rate constant, h was obtained from a numerical model fitted into kinetic data. h DIC was 45 min -1 and 33 min -1 at 130°C and 150°C respectively, while h DAH was 0.565 min -1 and 0.725 min -1 at respective temperature. Relative rate h DIC /h DAH was 79.7 and 45.5 at respective temperature. Glucose generation rate during non-isothermal stage was 6.0 mg/s and 1.03 mg/s for respective DIC and DAH system. Total glucose degradation products at the end of non-isothermal stage were 0.4 mg (DIC) and 20.5 mg (DAH). It is concluded that DIC system having potential as a pre-treatment system to optimize glucose generation while controlling its degradation.