Effects of temperature and reaction time of liquid hot water pretreatment for sugar production from cassava pulp

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY TO HONG ANH THESIS TITLE: EFFECTS OF TEMPERATURE AND REACTION TIME OF LIQUID HOT WATER PRETREATMENT FOR SUGAR PRODUCTION FROM CASSAVA PULP BACHELOR THESIS Study Mode : Full - time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2014 – 2018 Thai Nguyen, 2018 THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY TO HONG ANH THESIS TITLE: EFFECTS OF TEMPERATURE AND REACTION TIME OF LIQUID HOT WATER PRETREATMENT FOR SUGAR PRODUCTION FROM CASSAVA PULP BACHELOR THESIS Study Mode : Full - time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2014 – 2018 Supervisors : Assoc Prof Dr Pawinee Chaiprasert Mr Suppanut Varongchayakul Msc Trinh Thi Chung Thai Nguyen, 2018 i DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Major Food Technology Student name To Hong Anh Student ID DTN 1453170065 Effects of temperature and reaction time of liquid Thesis Title hot water pretreatment for sugar production from cassava pulp Assoc Prof Dr Pawinee Chaiprasert Supervisors Mr Suppanut Varongchayakul Msc Trinh Thi Chung Abstract: Cassava is one of the important food crops in the world Most of cassava was cultivated in the tropical or subtropical area [1] Thailand was the major country that cultivated cassava Cassava root was rich in starch which was mostly used as raw material in cassava starch production Cassava pulp was the waste residue by product from cassava starch manufacture [2] Cassava pulp contains about 50–70% starch and 20–30% of lignocellulose (LCMs) on a dry weight basis [3] However, the direct hydrolysis of cassava pulp had low efficiency due to the recalcitrant properties of LCM and starch was trapped in cell wall of LCMs [4] To fully utilize, pretreatment step was applied before hydrolysis step which impact on cell wall properties of cassava pulp to improve the hydrolysis efficiency next step [5] Pretreatment used physical, chemical, physico-chemical or biological agent [6] Liquid hot water (LHW) pretreatment used the combination of physical and chemical process The pressure in this method was used to keep water in the liquid state under high temperature [7] During LHW, water is penetrated into the cell wall structure and caused the hydrating of starch and cellulose, solubilization of hemicellulose and partial remove lignin of the structure These effects caused increasing the surface area which lead to improve the efficiency in hydrolysis step ii and enhance the sugar recovery [8] Moreover, the effectiveness of LHW depends on many factors such as time reaction, temperature, pressure and solid:liquid ratio [9] In this work, the effective of process variables (temperature and reaction time) in LHW pretreatment of cassava pulp for sugar production was addressed by means of design of experiments The result show that condition at 180°C for 15 minutes, obtained the highest amount of total sugar at 703 mg/g CP Keywords: Cassava pulp, liquid hot water pretreatment, temperature reaction time, sugar production Number of pages: 23 Date of Submission: 08/06/2018 iii ACKNOWLEDGMENTS To complete this bachelor thesis, in addition to my own efforts, I have received great encouragement and supports from many individuals and groups during the internship since December 18th, 2017 to May 25th, 2018 Firstly, I would like to express my gratitude to my supervisors Assoc Prof Dr Pawinee Chaiprasert and my mentor Mr Suppanut Varongchayakul from School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand and Msc Trinh Thi Chung from Department of Food Technology, Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry (TUAF), Thai Nguyen City, Vietnam, who help and give me the best conditions to complete the bachelor thesis A special thanks to the Phytobioactive and Eco-Waste Lab members for motivating and teaching me about lab research works Moreover, I would like to thanks my family, my friends for supporting me as an internship at KMUTT I sincerely appreciate all supports from lecturers at Faculty of Biotechnology and Food Technology, TUAF, I also thank the Vietnamese students and my friends in Thailand for helping me during this internship iv TABLE OF CONTENTS PAGE DOCUMENTATION PAGE WITH ABSTRACT i ACKNOWLEDGMENTS .iv TABLE OF CONTENTS v LIST OF FIGURES .vi LIST OF TABLES vii LIST OF ABBREVIATIONS viii PART I INTRODUCTION 1.1 Rationale 1.2 Problem statement and justification 1.3 Objectives 1.4 Hypothesis 1.5 Expect benefits PART II METHODOLOGY 2.1 Materials 2.2 Methods 2.2.1 Sample preparation 2.2.2 Analytical methods 2.2.3 Liquid hot water (LHW) pretreatment 14 PART III RESULTS AND DISCUSSION 16 3.1 Characterization of substrate 16 3.2 Effect of temperature and reaction time on solid remaining 17 3.3 Effect of temperature and reaction time on total sugar and reducing sugar of cassava pulp 18 3.3.1 Reducing sugar .20 3.3.2 Total sugar 21 PART IV CONCLUSION AND RECOMMENDATION 23 5.1 Conclusion .23 5.2 Recommendation .23 REFERENCES 24 APPENDICES A 30 v LIST OF FIGURES Fig 1.1 Top 10 country production of cassava in the world (FAO, 2016) Fig 1.2 Lignocellulose materials structure .2 Fig 2.1 Cassava pulp after dry Fig 3.2 The result of characterization of cassava pulp in % dry weigh basis .16 Fig 3.2 The content of reducing sugar in hydrolysate after LHW pretreatment 20 Fig 3.3 The content of total sugar in hydrolysate after LHW pretreatment .21 vi LIST OF TABLES Table 2.2 Following the LHW pretreatment .15 Table 3.1 Chemical composition of cassava pulp in % dry 16 Table 3.2 Results of substrate after LHW pretreatment .18 Table 3.3 Results of reducing sugar and total sugar 18 Table A1 The temperature and reaction time value of LHW were range of 140°C 180°C and - 30 for total sugar and reducing sugar 30 Table A2 Effect of liquid hot water pretreatment at 140oC with various reaction time conditions for total sugar and reducing sugar 31 Table A3 Effect of liquid hot water pretreatment at 160oC with various reaction time conditions for total sugar and reducing sugar 32 Table A4 Effect of liquid hot water pretreatment at 180oC with various reaction time conditions for total sugar and reducing sugar 33 vii LIST OF ABBREVIATIONS µg Microgram µL Microlitre ADF Acid detergent fiber ADL Acid detergent lignin Conc Concentration CP Cassava pulp Fig Figure g Gram hr Hour L Litre LCMs Lignocellulose material LHW Liquid hot water mg Milligram Minute mL Millilitre mm Milli mol NDF Neutral detergent fiber nm Nano mettre rpm Revolutions per minute RS Reducing sugar sec Seconds TS Total sugar viii PART I INTRODUCTION 1.1 Rationale Cassava is the third-largest source of food carbohydrates in the world [10] Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people [11] It is mainly use for processing chips, pellets and starch- by processing The following statistics of FAOSTAT (2013) reported that Thailand was mainly used for food, feed, and fuel Thailand is the first world exporter of cassava chips and cassava starch, as well as the second largest producer after Nigeria in cassava production in 2016 [12] According the data showed in the chart below 70 Production (Mtonnes) 57.14 50 31.16 30 21.1 20.75 17.8 10 14.7 11.06 10.21 9.98 9.1 -10 Country Fig 1.1 Top 10 country production of cassava in the world (FAO, 2016) Cassava roots are very rich in starch that was used main material of cassava starch industry When dried to a powdery (or pearly) extract, is called cassava starch (Tapioca) During cassava starch processing, the range of using cassava roots to production ton of cassava starch were about 3.5- 4.8 tons For agriculture residues from cassava starch production included cassava peel was 50- 160 kg and cassava pulp was 1.0- 2.8 tons [12] By this conclusion, the mount of cassava pulp from cassava starch processing have a huge solid residue - by product This is available and cheap material but the utilization of cassava pulp did not have high efficiency Normally cassava pulp was sale for animal feed at low price Therefore the enhancement of ... UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY TO HONG ANH THESIS TITLE: EFFECTS OF TEMPERATURE AND REACTION TIME OF LIQUID HOT WATER PRETREATMENT FOR SUGAR PRODUCTION FROM CASSAVA PULP BACHELOR THESIS... to look at the effects of temperature and reaction time of liquid hot water pretreatment for sugar production from cassava pulp 1.2 Problem statement and justification Cassava was mainly cultivated... reducing sugar 30 Table A2 Effect of liquid hot water pretreatment at 140oC with various reaction time conditions for total sugar and reducing sugar 31 Table A3 Effect of liquid hot water pretreatment