[automatically translated] Pretreat with microwave orange rind to power and low times (2.125 W / g-90 s) can increase the content of total fermentable sugars for subsequent fermentation to ethanol. However, powers and longer degrade sugars naturally present in the raw material. Further studies will be conducted with a previous pressing of the raw material in order to preserve the liquid phase and increase the effects of microwave pretreatment on the solid residue.
|Number of pages||1|
|Publication status||Published - 2013|