Enhanced saccharification for wheat straw with micro-thermal explosion technology of in situ SO<sub>3</sub> reaction

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Enhanced saccharification for wheat straw with micro-thermal explosion technology of in situ SOb>3b> reaction

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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

bel">•: Assessment of SOb>3b> micro-thermal explosion pretreatment on wheat straw was conducted.
bel">•: 77.5% of lignin in wheat straw was removed after pretreatment.
bel">•: Cellulose and hemicellulose were almost not to be degraded to form inhibitor.
bel">•: The highest saccharification rate of the pretreated wheat straw was 89.3%.
bel">•: Hydration of SOb>3b> and esterification of lignin were the key factors of the process.

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