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. 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 hot water pretreatment for sugar production from Thesis Title cassava pulp Assoc.
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. Cassava pulp, liquid hot water pretreatment, Keywords: 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. 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 .iv TABLE OF CONTENTS.
v LIST OF FIGURES .vi LIST OF TABLES. vii LIST OF ABBREVIATIONS. Problem statement and justification. Liquid hot water (LHW) pretreatment.
RESULTS AND DISCUSSION. Characterization of substrate .2 Effect of temperature and reaction time on solid remaining. Effect of temperature and reaction time on total sugar and reducing sugar of cassava pulp. CONCLUSION AND RECOMMENDATION.
30 v LIST OF FIGURES Fig 1.1 Top 10 country production of cassava in the world (FAO, 2016) .2 Lignocellulose materials structure .1 Cassava pulp after dry .2 The result of characterization of cassava pulp in % dry weigh basis .2 The content of reducing sugar in hydrolysate after LHW pretreatment.3 The content of total sugar in hydrolysate after LHW pretreatment.21 vi LIST OF TABLES Table 2.2 Following the LHW pretreatment .1 Chemical composition of cassava pulp in % dry .2 Results of substrate after LHW pretreatment .3 Results of reducing sugar and total sugar. The temperature and reaction time value of LHW were range of 140°C - 180°C and 0 - 30 min for total sugar and reducing sugar. Effect of liquid hot water pretreatment at 140oC with various reaction time conditions for total sugar and reducing sugar. Effect of liquid hot water pretreatment at 160oC with various reaction time conditions for total sugar and reducing sugar.
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 min 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. 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.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 1 ton of cassava starch were about 3. For agriculture residues from cassava starch production included cassava peel was 50- 160 kg and cassava pulp was 1. 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 1 value products of cassava pulp is necessary, to convert into high value products. There are many considerable numbers of scientific literature about the characteristics and composition of cassava pulp that utilization of cassava pulp for value added product, such as production of ethanol [13], hydrogen [14], biogas [15], and organic fertilizer., However, little discussion on sugar production from cassava pulp was analyzed.
Cassava pulp contains about 50–70% starch, 20–30% lignocellulose and content small amount of protein and fat [3]. Due to the low amount of protein in cassava pulp, it was not suitable for animal feedstock [16]. Although it has still high organic but utilization did not have high efficiency on direct hydrolysis cassava pulp. Due to the recalcitrant properties of LCMs and starch was trapped in cell wall of LCMs which was difficult to break down [17, 18].
Hemicellulose and lignin provide the protective sheath around the cellulose. In addition, the high crystalline structure of cellulose is obstacle to hydrolysis, this is like a barrier to prevent the degradation from surrounding environment (Fig. [19] Thus, the pretreatment become important step that applied before hydrolysis step to improve the hydrolysis efficiency.2 Lignocellulose materials structure [1] The propose of pretreatment is breakdown cell wall of LCMs. Increase of accessible surface area lead to improve recrystallization of cellulose, solubilization of hemicellulose and remove of lignin were the effects of pretreatment on LCMs [20, 21].
When cell wall of LCMs was breakdown, starch in cassava pulp could be easy of approach during hydrolysis step. From there improve the hydrolysis of cassava pulp for next step. There are many previous researches that use pretreatment methods on LCMs. There were four types of pretreatment: (1) physical pretreatment, (2) chemical 2 pretreatment, (3) physico-chemical pretreatment and (4) biological pretreatment [22].
Each of these methods has different mechanism, advantages and disadvantages. Depend on substance and objective that choose different methods. Liquid hot water (LHW) pretreatment was used the combination of physical and chemical process that does not employ any catalyst, particularly promising [6]. This method has been reported to have the potential to remove most hemicellulose while increasing cellulose hydrolysis and minimizing sugar degradation reactions from inhibitors [7, 23].
These effects suitable for the aim product sugar from cassava pulp [24]. The optimization of each factors in LHW pretreatment were considered to avoid the unpleasant effects such as the generation of inhibitors and high recovery sugar depends on many factors such as reaction time , temperature, pressure and ratio [25]. This study aims to look at the effects of temperature and reaction time of liquid hot water pretreatment for sugar production from cassava pulp. Problem statement and justification Cassava was mainly cultivated in tropical areas and used as food and feedstock.
In Thailand, approximately 10 million tons of fresh cassava tubers are consumed annually as a starch staple [12]. When starch is extracted from cassava tubers during manufacturing, grated cassava tubers are separated into starch granules and fibrous residual materials by water extraction followed by centrifugation. The fibrous residual material, called cassava pulp, accounts for approximately 10–30% by weight (wet) of the original tubers. Therefore, the tapioca starch industry.
In Thailand is estimated to generate at least one million ton of cassava pulp annually from 10 million tons of fresh tubers [12]. According to reports [26] and processing practices in Thailand, a large amount of starch (up to 60%, on a dry weight basis) together with cellulosic fiber is contained in the cassava pulp [20]. It shows that the large amount of cassava pulp was generated together with high content in organic compounds. This is available and cheap material that were gain attention to convert into high value products such as production of ethanol, sugar, hydrogen, biogas and organic fertilizer [27].
Recently, there has been more interest on using pretreatment step before apply hydrolysis step. Because it is easily applied, cheaper and more efficient direct 3 hydrolysis [28]. The aim of pretreatment method is breakdown cell wall of LCMs of cassava pulp. Increase of accessible surface area lead to starch in cassava pulp could be easy of approach during hydrolysis step.
From there improve the hydrolysis [29] of cassava pulp for next step. The selection of pretreatment methods to apply in industrial scale was the great concern due to the economical point of view to reach the commercial scale. There were several choice and factors that have to be considered such as capital and operational cost, the loading of LCMs, high recovery of carbohydrate [23] and low degradation of sugar into inhibitors [30].