Effects of pretreatments on the bioavailability of sugars on discarded melons to obtain bioethanol.
Melon is one of the main horticultural crops in the province of San Juan, Argentina. An excess of 20% of its production is not marketed for various reasons. To take advantage of this biomass, acid pretreatments (PA), acid combined with ultrasound (PAU), were applied to evaluate increases in the bioavailability of sugars for the production of 2G bioethanol.
The results showed that under the optimal conditions of both pretreatments: concentration of 2% sulfuric acid, time of 30 minutes, the temperature of 55 °C and solid: liquid ratio11:1, followed by enzymatic hydrolysis using cellulase, hemicellulose and pectinase, increases of 111 and 576% are achieved in the content of fermentable sugars, compared to untreated melon.
Acid pretreatment combined with ultrasound and enzymatically hydrolyzed, using cellulase, hemicellulase, and pectinase, turned out to be the best alternative in terms of increasing fermentable sugars, obtaining 38.99 mL of bioethanol per kg of melon.
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Posted 21 May, 2020
Effects of pretreatments on the bioavailability of sugars on discarded melons to obtain bioethanol.
Posted 21 May, 2020
Melon is one of the main horticultural crops in the province of San Juan, Argentina. An excess of 20% of its production is not marketed for various reasons. To take advantage of this biomass, acid pretreatments (PA), acid combined with ultrasound (PAU), were applied to evaluate increases in the bioavailability of sugars for the production of 2G bioethanol.
The results showed that under the optimal conditions of both pretreatments: concentration of 2% sulfuric acid, time of 30 minutes, the temperature of 55 °C and solid: liquid ratio11:1, followed by enzymatic hydrolysis using cellulase, hemicellulose and pectinase, increases of 111 and 576% are achieved in the content of fermentable sugars, compared to untreated melon.
Acid pretreatment combined with ultrasound and enzymatically hydrolyzed, using cellulase, hemicellulase, and pectinase, turned out to be the best alternative in terms of increasing fermentable sugars, obtaining 38.99 mL of bioethanol per kg of melon.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5