Abstract
Liquefaction of sugar beet pulp (SBP) was carried out using microwave irradiation as the heating source, ethylene glycol/glycerol at a ratio of 80/20 (w/w) as the liquefaction solvent and sulfuric acid as the catalyst at 160 °C. The effects of different liquefaction conditions, including two particle size ranges of SBP, liquefying solvent-to-SBP solids (LS/S) ratio and reaction time on the liquefaction yield, viscosity of the liquefaction products, chemical characteristics and morphology of residues were studied using viscometry, Fourier transform infrared (FTIR), X-ray diffraction (XRD), scanning electronic microscopy (SEM). The efficiency of liquefaction of SBP was found to depend on its particle size of SBP raw material and the LS/S ratio. The smaller SBP particles improved liquefaction efficiency and reduced the amount of solvent required. The crystallinity index of liquefaction residues indicated that crystalline cellulose was no longer the rate limiting factor of liquefaction process when the particle size of SBP was small (75–177 μm). A rugged and deformed surface of the liquefaction residue (observed through SEM) indicated that severe damage in the native fiber structure occurred during the liquefaction.
Acknowledgments
This research was supported by The National Key Research and Development Program of China (2016YFD0701801) and Commonweal Guild Grain Scientific Research Program of China (201513004).
References
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Articles in the same Issue
- Articles
- Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
- Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
- Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
- Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
- Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
- Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
- A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
- Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
- Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
- Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
Articles in the same Issue
- Articles
- Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
- Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
- Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
- Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
- Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
- Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
- A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
- Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
- Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
- Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head