Enhanced saccharification for wheat straw with micro-thermal explosion technology of in situ SO₃ reaction

详细信息    查看全文

• 作者：Huai Wang ^{whuai76@hfut.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Chun-Yu Pan ^{1741113273@163.com" class="auth_mail" title="E-mail the corresponding author} ; Fei Xu ^{xf302750350@126.com" class="auth_mail" title="E-mail the corresponding author} ; Lan-Ju Liu ^{liulanju119@163.com" class="auth_mail" title="E-mail the corresponding author} ; Ri-Sheng Yao ; ^{yaors@163.com" class="auth_mail" title="E-mail the corresponding author}
• 关键词：SO3 micro-thermal explosion ; Wheat straw ; Pretreatment ; Saccharification
• 刊名：Chemical Engineering Journal
• 出版年：2016
• 出版时间：15 February 2016
• 年：2016
• 卷：286
• 期：Complete
• 页码：394-399
• 全文大小：1359 K

文摘

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">Assessment of SO₃ micro-thermal explosion pretreatment on wheat straw was conducted.

dd><dt class="label">•dt><dd>

d="p0010">77.5% of lignin in wheat straw was removed after pretreatment.

dd><dt class="label">•dt><dd>

d="p0015">Cellulose and hemicellulose were almost not to be degraded to form inhibitor.

dd><dt class="label">•dt><dd>

d="p0020">The highest saccharification rate of the pretreated wheat straw was 89.3%.

dd><dt class="label">•dt><dd>

d="p0025">Hydration of SO₃ and esterification of lignin were the key factors of the process.

dd>dl>