The aim of this study was to establish a control system for saccharification process using quality control charts. To achieve this goal, temperature, pH and brix were measured at 12 minutes intervals for 15 consecutiv...The aim of this study was to establish a control system for saccharification process using quality control charts. To achieve this goal, temperature, pH and brix were measured at 12 minutes intervals for 15 consecutive batches which took 2 hours each. The time variations for three process parameters were assessed to establish a good understanding of the saccharification process. The temperature varied between 58℃ and 62℃ while the pH decreased slowly due to oxidation, values of which varied between 5.7 and 5.0. Brix values increased linearly with time. The initial and final values of the three parameters varied from one batch to another. Of the three parameters, brix was not well represented on the quality control charts due to wide difference between initial and final values during saccharification. The final brix values varied between batches, from 10.6% to 11.6%. The control charts used in this study were X-bar and Range charts. The rules for interpreting control charts were implemented for both X-bar and R charts, results of which showed that the process was out of control, although some rules were not violated due to little number of batches studied. The values of for temperature and pH data (2.27℃ and 0.35, respectively) were lower compared to brix data (11.2%). The corresponding values of span between control limits, SP<sub>x</sub> and SP<sub>R</sub> for temperature and pH were also comparatively lower than those established from brix data. Due to larger values of for brix measurements, the corresponding control charts for brix were insensitive in identifying out-of-control points during saccharification process.展开更多
Bioconversion of lignocellulose to fermentable sugars is a promising approach to produce potential bio-based energy and chemicals.Pretreatment is the key step to remove or delocalize lignin in lignocellulose,thus impr...Bioconversion of lignocellulose to fermentable sugars is a promising approach to produce potential bio-based energy and chemicals.Pretreatment is the key step to remove or delocalize lignin in lignocellulose,thus improving enzymatic saccharification efficiency.In this study,three kinds of pretreatment methods(ethanol,bisulfite and sulfate)were employed to produce substrates with various lignin contents which were subsequently subjected to biological saccharification processes.Results showed that a lower lignin content led to a higher fermentable sugar yield based on reducing sugar release for all samples.Additionally,the sulfate pretreatment improved the enzymatic saccharification efficiency in a greater extent than the others.Fourier transform infrared(FTIR)spectroscopy confirmed the structure changes during pretreatment.展开更多
为了合理地确定挤压膨化大米啤酒辅料的糖化工艺参数,采用二次正交旋转组合试验方法,研究挤压蒸煮大米糖化工艺参数(65℃糖化时间、71℃糖化时间、耐高温α-淀粉酶添加量)对麦汁碘值的影响规律。研究结果表明,当65℃糖化时间为47 m in,7...为了合理地确定挤压膨化大米啤酒辅料的糖化工艺参数,采用二次正交旋转组合试验方法,研究挤压蒸煮大米糖化工艺参数(65℃糖化时间、71℃糖化时间、耐高温α-淀粉酶添加量)对麦汁碘值的影响规律。研究结果表明,当65℃糖化时间为47 m in,71℃糖化时间为25 m in,α-淀粉酶添加量为1.75×10-3L时,挤压大米辅料糖化麦汁的碘值可达0.13,比传统大米辅料糖化麦汁的碘值减少了48%,另外,从麦汁各项指标的检测结果表明,挤压膨化大米做啤酒辅料的糖化工艺是可行的。展开更多
文摘The aim of this study was to establish a control system for saccharification process using quality control charts. To achieve this goal, temperature, pH and brix were measured at 12 minutes intervals for 15 consecutive batches which took 2 hours each. The time variations for three process parameters were assessed to establish a good understanding of the saccharification process. The temperature varied between 58℃ and 62℃ while the pH decreased slowly due to oxidation, values of which varied between 5.7 and 5.0. Brix values increased linearly with time. The initial and final values of the three parameters varied from one batch to another. Of the three parameters, brix was not well represented on the quality control charts due to wide difference between initial and final values during saccharification. The final brix values varied between batches, from 10.6% to 11.6%. The control charts used in this study were X-bar and Range charts. The rules for interpreting control charts were implemented for both X-bar and R charts, results of which showed that the process was out of control, although some rules were not violated due to little number of batches studied. The values of for temperature and pH data (2.27℃ and 0.35, respectively) were lower compared to brix data (11.2%). The corresponding values of span between control limits, SP<sub>x</sub> and SP<sub>R</sub> for temperature and pH were also comparatively lower than those established from brix data. Due to larger values of for brix measurements, the corresponding control charts for brix were insensitive in identifying out-of-control points during saccharification process.
基金support from National Training Programs of Innovation and Entrepreneurship for Undergraduates(Qilu University of Technology)National Science Foundation of China(Grant Nos.31670584,31500490).
文摘Bioconversion of lignocellulose to fermentable sugars is a promising approach to produce potential bio-based energy and chemicals.Pretreatment is the key step to remove or delocalize lignin in lignocellulose,thus improving enzymatic saccharification efficiency.In this study,three kinds of pretreatment methods(ethanol,bisulfite and sulfate)were employed to produce substrates with various lignin contents which were subsequently subjected to biological saccharification processes.Results showed that a lower lignin content led to a higher fermentable sugar yield based on reducing sugar release for all samples.Additionally,the sulfate pretreatment improved the enzymatic saccharification efficiency in a greater extent than the others.Fourier transform infrared(FTIR)spectroscopy confirmed the structure changes during pretreatment.
文摘为了合理地确定挤压膨化大米啤酒辅料的糖化工艺参数,采用二次正交旋转组合试验方法,研究挤压蒸煮大米糖化工艺参数(65℃糖化时间、71℃糖化时间、耐高温α-淀粉酶添加量)对麦汁碘值的影响规律。研究结果表明,当65℃糖化时间为47 m in,71℃糖化时间为25 m in,α-淀粉酶添加量为1.75×10-3L时,挤压大米辅料糖化麦汁的碘值可达0.13,比传统大米辅料糖化麦汁的碘值减少了48%,另外,从麦汁各项指标的检测结果表明,挤压膨化大米做啤酒辅料的糖化工艺是可行的。
