EFFECT OF HIGH-PRESSURE STEAM TREATMENT ON ENZYMATIC SACCHARIFICATION OF OIL PALM EMPTY FRUIT BUNCHES

EFFECT OF HIGH-PRESSURE STEAM TREATMENT ON ENZYMATIC SACCHARIFICATION OF OIL PALM EMPTY FRUIT BUNCHES

The effectiveness of high-pressure steam treatment (HPST) with various treatment temperatures (170, 190, 210, and 230 °C) on the enzymatic hydrolysis yield of oil palm empty fruit bunches (OPEFB) was successfully investigated. Analysis of the compositions of raw and treated OPEFB showed that signifi...

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Bibliographic Details
Main Authors: Azhari Samsu Baharuddin, Noor Seribainun Hidayah Md Yunos, Nik Anis Nik Mahmud, Rabitah Zakaria, Khairul Faezah Md Yunos
Format: Article
Language:English
Published: North Carolina State University 2012-06-01
Series:BioResources
Subjects:
High pressure steam
Oil palm empty fruit bunches
Enzymatic hydrolysis
Online Access:http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_3_3525_Baharuddin_Steam_Enzymatic_Oil_Palm_Bunch/1615

Internet

http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_3_3525_Baharuddin_Steam_Enzymatic_Oil_Palm_Bunch/1615

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