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Enhancing Enzymatic Digestibility of Sweet Sorghum by Microwave-assisted Dilute Ammonia Pretreatment

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009192.(doi:10.13031/2013.29825)
Authors:   Cong Chen, Giovanna Aita, Dorin Boldor
Keywords:   Microwave, pretreatment, sweet sorghum

Batch microwave-based dielectric heating was used in the pretreatment of sweet sorghum to enhance its enzymatic digestibility. Most conventional heating approaches entail a high temperature reaction. In this research, batch microwave-based heating was utilized to pretreat sweet sorghum from 100C to 160C in the presence of a dilute solution of ammonia, which was then hydrolyzed by cellulase enzymes. Simons stain method revealed that the microwave pretreatment could increase the porosity of the lignocellulosic biomass comparing to the control without pretreatment. Also, the effects of temperature and particle size on microwave pretreatment of sweet sorghum were investigated. The results indicate that microwave-based pretreatment is an efficient way to improve the enzymatic digestibility of sweet sorghum.

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