P-35 加熱プレスによる稲わらの減容化及び酵素糖化前処理(酵素糖化前処理,Poster Session)

概要

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In this study, the effect of reaction pressure and reaction temperature on the sugar recovery rate of rice straw was investigated by hot pressing. Hot pressed rice straw was evaluated by enzymatic hydrolysis using Celluclast 1.5L. Glucose yields of 30% moisture content rice straw after hot pressing at 180℃, 16MPa was 73%. And by adding wet milling process, the sugar recovery was achieved 92%. The density of the rice straw after hot pressing at 180℃, 16 MPa was 1.3g/cm^3. Hot pressed rice straw could be stored more than a year, and sugar recovery rate did not change. These results indicate that hot pressing process can eliminate the need for drying of raw materials, improve the storability, reduce the volume of rice straw, and at the same time, has pretreatment effect for enzymatic hydrolysis.
一般社団法人日本エネルギー学会の論文
2014-01-08