Extrusion-cooking of cassava starch as a pre-treatment for its simultaneous saccharification and fermentation for ethanol production

dc.creatorChang, YK
dc.creatorEl-Dash, AA
dc.date2003
dc.dateSEP
dc.date2014-11-13T23:08:21Z
dc.date2015-11-26T16:03:12Z
dc.date2014-11-13T23:08:21Z
dc.date2015-11-26T16:03:12Z
dc.date.accessioned2018-03-28T22:52:29Z
dc.date.available2018-03-28T22:52:29Z
dc.identifierActa Alimentaria. Akademiai Kiado, v. 32, n. 3, n. 219, n. 235, 2003.
dc.identifier0139-3006
dc.identifierWOS:000185838400002
dc.identifier10.1556/AAlim.32.2003.3.2
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66623
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/66623
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66623
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265219
dc.descriptionSingle screw extrusion of cassava starch was evaluated as a pre-treatment for the enzymatic hydrolysis of the extrudate and fermentation to yield alcohol. The acid concentration, barrel temperature and moisture content showed that all the variables were significant. Increasing acid concentration or barrel temperature induced starch depolymerisation with a higher water solubility index and lower water absorption index. At 20 and 24% moisture contents the cold paste viscosity decreased. As a result of the addition of acid during extrusion cooking the degree of starch hydrolysis resulted in low hot paste viscosity. Acid concentration was significant in the production of reducing sugars. At concentrations above 0.024 N, as the temperature increased, the reducing sugar content also increased. Nevertheless, at concentrations below 0.024 N, the reducing sugar content showed the opposite result. The best yield of alcohol obtained from the extruded starch was 98.7% (0.56 g of ethanol/g starch), which, on average, was 5.7% and 6.8% higher than that obtained from starch extruded without acid and from starch gelatinized by the conventional method, respectively.
dc.description32
dc.description3
dc.description219
dc.description235
dc.languageen
dc.publisherAkademiai Kiado
dc.publisherBudapest
dc.publisherHungria
dc.relationActa Alimentaria
dc.relationActa Aliment.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcassava starch
dc.subjectethanol
dc.subjectextrusion
dc.subjectfermentation
dc.subjectAlcohol Production
dc.subjectComponents
dc.titleExtrusion-cooking of cassava starch as a pre-treatment for its simultaneous saccharification and fermentation for ethanol production
dc.typeArtículos de revistas


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