STUDYING THE EFFECTIVE PARAMETERS IN SUGAR PRODUCTION FROM GREEN WALNUT SKIN WITH CONCENTRATED SULFURIC ACID VIA TAQUCHI METHOD

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ARASTEH NODEH A.; ARDJOMAND M.; FANAEI M.A.; SAFEKORDI A.A.

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ISSN: 2588-4824

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:3 (9) Page(s): 7-16

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Title

STUDYING THE EFFECTIVE PARAMETERS IN SUGAR PRODUCTION FROM GREEN WALNUT SKIN WITH CONCENTRATED SULFURIC ACID VIA TAQUCHI METHOD

Author(s)

ARASTEH NODEH A. | ARDJOMAND M. | FANAEI M.A. | SAFEKORDI A.A. | Issue Writer Certificate

Keywords

WALNUT GREEN SKINQ1

FERMENTABLE SUGARQ3

HYDROLYSISQ2

PRETREATMENTQ3

BIOETHANOLQ3

Abstract

The Influence of the main PRETREATMENT variables on FERMENTABLE SUGAR produced from WALNUT GREEN SKIN is studied using design of experiments (DOE) based on concentrated acid HYDROLYSIS. Levels of PRETREATMENT temperature (65, 80, 90oC), process time(120, 180, 240 minute), solid content (5, 10, 15%) and concentration of sulfuric acid (20, 0, 60%) were selected according to previous results. Glucose and pentose composition, as well as furfural and acetic acid were analyzed by HPLC and modeled by a quadratic equation. The mathematical model was validated by an independent experiment. Optimization based on mathematical model showed that maximum glucose concentration was 12.724% in 90oC, 36% acid concentration, 15% solid content and 175 min process time.

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APA: Copy

ARASTEH NODEH, A., ARDJOMAND, M., FANAEI, M.A., & SAFEKORDI, A.A.. (2011). STUDYING THE EFFECTIVE PARAMETERS IN SUGAR PRODUCTION FROM GREEN WALNUT SKIN WITH CONCENTRATED SULFURIC ACID VIA TAQUCHI METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(3 (9)), 7-16. SID. https://sid.ir/paper/176561/en

Vancouver: Copy

ARASTEH NODEH A., ARDJOMAND M., FANAEI M.A., SAFEKORDI A.A.. STUDYING THE EFFECTIVE PARAMETERS IN SUGAR PRODUCTION FROM GREEN WALNUT SKIN WITH CONCENTRATED SULFURIC ACID VIA TAQUCHI METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(3 (9)):7-16. Available from: https://sid.ir/paper/176561/en

IEEE: Copy

A. ARASTEH NODEH, M. ARDJOMAND, M.A. FANAEI, and A.A. SAFEKORDI, “STUDYING THE EFFECTIVE PARAMETERS IN SUGAR PRODUCTION FROM GREEN WALNUT SKIN WITH CONCENTRATED SULFURIC ACID VIA TAQUCHI METHOD,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 3 (9), pp. 7–16, 2011, [Online]. Available: https://sid.ir/paper/176561/en

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