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Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid

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Abstract

Sugar cane bagasse was hydrolyzed under different concentrations of hydrochloric acid (2–6%), reaction times (0–300 min), and temperatures (100–128°C). Sugars obtained (xylose, glucose, arabinose, and glucose) and deg-radation products (furfural and acetic acid) were determined. Based on the Saeman model and the two-fraction model, kinetic parameters for predicting these compounds in the hydrolysates were developed. The influence of temperature was studied using the Arrhenius equation. The optimal conditions selected were 128°C, 2% HCl, and 51.1 min. Using these conditions, 22.6g xylose/L, 3.31 garabinose/L, 3.77 g glucose/L, 3.59 g acetic acid/L, and 1.54 g furfural/L were obtained.

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Authors and Affiliations

  1. Department of Food Engineering, U. A. M. Mante, Universidad Autónoma de Tamaulipas, 89840, Tamaulipas, México

    Guadalupe Bustos

  2. Deparment of Food Science and Technology, U. A. M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, 88700, Tamaulipas, México

    José Alberto Ramírez

  3. Department of Chemical Engineering Faculty of Science, University of Vigo, 32002, Ourense, Spain

    Gil Garrote

  4. Área de Tecnología de los Alimentos, Departamento Química Analítica. Escuela Politécnica Superior, Universidad de Santiago de Compostela-Campus de Lugo, 27002, Lugo, Spain

    Manuel Vázquez

Authors
  1. Guadalupe Bustos
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  2. José Alberto Ramírez
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  3. Gil Garrote
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  4. Manuel Vázquez
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Correspondence to Manuel Vázquez.

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Bustos, G., Ramírez, J.A., Garrote, G. et al. Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid. Appl Biochem Biotechnol 104, 51–68 (2003). https://doi.org/10.1385/ABAB:104:1:51

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  • DOI: https://doi.org/10.1385/ABAB:104:1:51

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