EFECTO DEL PRETRATAMIENTO CON MICROONDAS EN LA HIDRÓLISIS ENZIMÁTICA DE LOS RESIDUOS CÍTRICOS PARA LA OBTENCIÓN DE BIOETANOL

Research output: Contribution to conferenceOther

Abstract

[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.
Original languageSpanish
Number of pages1
Publication statusPublished - 2013

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