超声波处理的酒精发酵.pdfVIP

Bioresource Technology 101 (2010) 2741–2747 Contents lists available at ScienceDirect Bioresource Technology journal homepage: www.elsevi /locate/biortech Ultrasound improved ethanol fermentation from cassava chips in cassava-based ethanol plants Saoharit Nitayavardhana a, Prachand Shrestha b, Mary L. Rasmussen c, Buddhi P. Lamsal d, J. (Hans) van Leeuwen c, Samir Kumar Khanal a,* a Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI 96822, USA b Energy Biosciences Institute (EBI), University of California, Berkeley, CA 94720, USA c Department of Civil, Construction and Environmental Engineering/Biorenewable Resources and Technology (BRT) Program, Iowa State University, Ames, IA 50011-3232, USA d Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA 50011-3232, USA a r t i c l e i n f o a b s t r a c t Article history: The effects of ultrasound and heat pretreatments on ethanol yields from cassava chips were investigated. Received 3 June 2008 Cassava slurries were sonicated for 10 and 30 s at the amplitudes of 80, 160, and 320 lmpp (peak to peak Received in revised form 6 October 2009 amplitude in lm) corresponding to low, medium, and high power levels, respectively. The sonicated and Accepted 25 October 2009 non-sonicated (control) samples were then subjected to simultaneous liquefaction-saccharification and Available online 24 November 2009 ethanol fermentation. Cassava starch-to-ethanol conversion effi