PHYSICOCHEMICAL PROPERTY CHANGES AND ENZYMATIC HYDROLYSIS ENHANCEMENT OF OIL PALM EMPTY FRUIT BUNCHES TREATED WITH SUPERHEATED STEAM

PHYSICOCHEMICAL PROPERTY CHANGES AND ENZYMATIC HYDROLYSIS ENHANCEMENT OF OIL PALM EMPTY FRUIT BUNCHES TREATED WITH SUPERHEATED STEAM

The effect of superheated steam treatment on oil palm empty fruit bunches (OPEFB) was investigated in terms of physicochemical property changes and enzymatic hydrolysis enhancement. The experimental treatment was carried out at different temperatures (140-210°C) and durations (20-90 min). Results sh...

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Bibliographic Details
Main Authors: Ezyana Kamal Bahrin, Azhari Samsu Baharuddin, Mohamad Faizal Ibrahim, Mohamad Nafis Abdul Razak, Alawi Sulaiman, Suraini Abd. Aziz, Mohd Ali Hassan, Yoshihito Shirai, Haruo Nishida
Format: Article
Language:English
Published: North Carolina State University 2012-02-01
Series:BioResources
Subjects:
Superheated steam
Oil palm empty fruit bunch
Physicochemical properties
Online Access:http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_2_1784_KamalBahrin_SIASAHSN_Prop_OPEFB_Superheated_Steam_Treatment/1454

Internet

http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_2_1784_KamalBahrin_SIASAHSN_Prop_OPEFB_Superheated_Steam_Treatment/1454

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