Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

Detalhes bibliográficos
Autor(a) principal: Polachini, Tiago Carregari [UNESP]
Data de Publicação: 2021
Outros Autores: Hernando, Isabel, Mulet, Antonio, Telis-Romero, Javier [UNESP], Cárcel, Juan A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.ultsonch.2020.105318
http://hdl.handle.net/11449/206504
Resumo: Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.
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spelling Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effectsBioethanolBirefringenceHydrolysis kineticsReducing sugarTotal sugarImproving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)European Regional Development FundFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Food Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265Grupo de Análisis y Simulación de Procesos Agroalimentarios Departamento de Tecnología de Alimentos Universitat Politècnica de València (UPV), Camino de Vera, s/nGrupo de Investigación Microestructura y Química de Alimentos Departamento de Tecnología de Alimentos Universitat Politècnica de València (UPV), Camino de Vera, s/nFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265FAPESP: 2017/06518-2Universidade Estadual Paulista (Unesp)Universitat Politècnica de València (UPV)Polachini, Tiago Carregari [UNESP]Hernando, IsabelMulet, AntonioTelis-Romero, Javier [UNESP]Cárcel, Juan A.2021-06-25T10:33:19Z2021-06-25T10:33:19Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.ultsonch.2020.105318Ultrasonics Sonochemistry, v. 70.1873-28281350-4177http://hdl.handle.net/11449/20650410.1016/j.ultsonch.2020.1053182-s2.0-85090162067Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengUltrasonics Sonochemistryinfo:eu-repo/semantics/openAccess2021-10-23T07:07:13Zoai:repositorio.unesp.br:11449/206504Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:16:54.151457Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
title Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
spellingShingle Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
Polachini, Tiago Carregari [UNESP]
Bioethanol
Birefringence
Hydrolysis kinetics
Reducing sugar
Total sugar
title_short Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
title_full Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
title_fullStr Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
title_full_unstemmed Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
title_sort Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects
author Polachini, Tiago Carregari [UNESP]
author_facet Polachini, Tiago Carregari [UNESP]
Hernando, Isabel
Mulet, Antonio
Telis-Romero, Javier [UNESP]
Cárcel, Juan A.
author_role author
author2 Hernando, Isabel
Mulet, Antonio
Telis-Romero, Javier [UNESP]
Cárcel, Juan A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universitat Politècnica de València (UPV)
dc.contributor.author.fl_str_mv Polachini, Tiago Carregari [UNESP]
Hernando, Isabel
Mulet, Antonio
Telis-Romero, Javier [UNESP]
Cárcel, Juan A.
dc.subject.por.fl_str_mv Bioethanol
Birefringence
Hydrolysis kinetics
Reducing sugar
Total sugar
topic Bioethanol
Birefringence
Hydrolysis kinetics
Reducing sugar
Total sugar
description Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-25T10:33:19Z
2021-06-25T10:33:19Z
2021-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.ultsonch.2020.105318
Ultrasonics Sonochemistry, v. 70.
1873-2828
1350-4177
http://hdl.handle.net/11449/206504
10.1016/j.ultsonch.2020.105318
2-s2.0-85090162067
url http://dx.doi.org/10.1016/j.ultsonch.2020.105318
http://hdl.handle.net/11449/206504
identifier_str_mv Ultrasonics Sonochemistry, v. 70.
1873-2828
1350-4177
10.1016/j.ultsonch.2020.105318
2-s2.0-85090162067
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ultrasonics Sonochemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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