Original scientific paper
Refining Hemp Hurds into Fermentable Sugars or Ethanol
Z. Barta
; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Szt. Gellért tér 4, 1111 Budapest, Hungary
J. M. Oliva
; CIEMAT, Renewable Energies Division, Biomass Unit, Avda. Complutense n° 22, 28040 Madrid, Spain
I. Ballesteros
; CIEMAT, Renewable Energies Division, Biomass Unit, Avda. Complutense n° 22, 28040 Madrid, Spain
D. Dienes
; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Szt. Gellért tér 4, 1111 Budapest, Hungary
M. Ballesteros
; CIEMAT, Renewable Energies Division, Biomass Unit, Avda. Complutense n° 22, 28040 Madrid, Spain
K. Réczey
; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Szt. Gellért tér 4, 1111 Budapest, Hungary
Abstract
Steam pretreatment is one of the most efficient pretreatment technologies employed prior to enzymatic hydrolysis of lignocellulosics to obtain high polysaccharide conversion.
In this study, steam pretreatment of non-impregnated hemp hurds was investigated at two reactor scales (2 and 10 L) by varying the temperature from 200–230 °C. Glucan recoveries were relatively high (> 82 % of original content), while xylan recoveries ranged from
18–66 % of original. Conversions of glucan and xylan in enzymatic hydrolysis varied between X = 62–83 % and 46–96 %, respectively, based on glucan and xylan contents of the substrate. Ethanol yields in simultaneous saccharification and fermentation ranged from
Y = 38–70 %, based on glucan and mannan contents of the substrate. The highest overall glucose yield was 336 g kg–1 dry hurds obtained at 210 °C, whereas the maximum sugar
yield (glucose + xylose), 414 g kg–1 dry hurds, was achieved at 200 °C. The highest ethanol yield, 141 g kg–1 dry hurds, was obtained at 210 °C.
Keywords
Hemp hurds; steam pretreatment; enzymatic hydrolysis; SSF; ethanol production
Hrčak ID:
59070
URI
Publication date:
30.9.2010.
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