Effect of Hot-Pressing Temperature on the Subsequent Enzymatic Saccharification and Fermentation Performance of SPORL Pretreated Forest Biomass
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Methods to increase the energy density of biofuel feedstock for shipment are important towards improving supply chain efficiency in upstream processes. Towards this end, densified pretreated lignocellulosic biomass was produced using hot-pressing. The effects of fiber hornification induced by hot-pressing on enzymatic digestibilities of lodgepole pine and poplar NE222 wood chips pretreated by sulfite pretreatment to overcome recalcitrance of lignocelluloses (SPORL) were examined. Pretreated wood chips were pressed at 25, 70, 90, 110, and 177 °C. The cellulose accessibilities of the pressed and unpressed substrates were evaluated using water retention value and direct cellulase adsorption measurements. Hot-pressing below 110 °C produced a degree of hornification (DH) below 0.26 and had limited effect on cellulose accessibility and enzymatic digestibility. Hot-pressing at 177 °C produced a DH of 0.86 that substantially hornified the fibers and resulted near zero saccharification. The saccharification results were consistent with cellulose accessibility data. Ethanol fermentation studies at 18 % solids suggest that a pressing below 110 °C is preferred to reduce its effect on biofuel yield.
KeywordsBiomass commoditization Supply chain logistics Densification Water retention value Cellulase adsorption Enzymatic hydrolysis
We would like to acknowledge the financial support from the Agriculture and Food Research Initiative Competitive grant (no. 2011-68005-30416) and USDA National Institute of Food and Agriculture (NIFA) through the Northwest Advanced Renewables Alliance (NARA) and the Chinese Scholarship Council (CSC). These two programs made the visiting appointment of Jinzhi Zhang at the USDA Forest Products Lab (FPL) possible. The USDA-NIFA funding also supported Andrea Laguna’s summer internship at FPL through the Washington State University Summer Undergraduate Research Program. We also would like to acknowledge Phil Walsh and Fred Matt of FPL for pressing the chips and carbohydrate analysis, respectively.
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