Journal article
Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder
Bioresource technology, Vol.275, pp.266-271
03/2019
Handle:
https://hdl.handle.net/2376/107382
PMID: 30594836
Abstract
•Lowest barrel temperature and screw speed resulted in the highest sugar yield.•Specific mechanical energy had a notable positive correction with sugar yield.•Reverse screw element resulted in high shear energy, increasing the sugar yield.•Screw speed impacted the degree of re-agglomeration during extrusion process.
Proper screw design is crucial for effectively pre-treating wood fibers, to assist in the downstream enzymatic conversion of the cellulose into fermentable sugars. Initially, the impact of extruder barrel temperature (50, 100, and 150 °C) and screw speed (25, 50, and 75 rpm) were studied to arrive at the optimum conditions for sugar yield. Lower temperatures and screw speeds resulted in increased sugar yields. To examine the influence of shear imparted by the screws, the residuals samples were recovered from different zones along the screws and evaluated. Sugar yield, crystallinity index, and the particle size distribution of the material collected at different zones were determined. Glucose yield and xylose/mannose yields of the material along the screws, ranged from 23.25 to 42.88% and from 11.95 to 20.54%, respectively. The importance of the screw design was highlighted.
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Details
- Title
- Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder
- Creators
- Bon-Jae Gu - School of Food Science, Washington State University, Pullman, WA 99164, USAGaurav S Dhumal - School of Food Science, Washington State University, Pullman, WA 99164, USAMichael P Wolcott - Composite Materials and Engineering Center, Washington State University, Pullman, WA 99164, USAGirish M Ganjyal - School of Food Science, Washington State University, Pullman, WA 99164, USA
- Publication Details
- Bioresource technology, Vol.275, pp.266-271
- Academic Unit
- Office of Clean Technology; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547468201842
- Language
- English
- Resource Type
- Journal article