Abstract:
:The main objective of the present study is aimed to optimize the process parameters for the production of glucose from karanja seed cake. The Taguchi robust design method with L9 orthogonal array was applied to optimize hydrolysis reaction conditions and maximize sugar yield. Effect of temperature, acid concentration, and acid to cake weight ratio were considered as the main influencing factors which effects the percentage of glucose and amount of glucose formed. The experimental results indicated that acid concentration and liquid to solid ratio had a principal effect on the amount of glucose formed when compared to that of temperature. The maximum glucose formed was 245 g/kg extractive free cake.
journal_name
Bioresour Technoljournal_title
Bioresource technologyauthors
Radhakumari M,Ball A,Bhargava SK,Satyavathi Bdoi
10.1016/j.biortech.2014.05.065subject
Has Abstractpub_date
2014-08-01 00:00:00pages
534-40eissn
0960-8524issn
1873-2976pii
S0960-8524(14)00724-Xjournal_volume
166pub_type
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