PHYSICOCHEMICAL PROPERTY CHANGES AND ENZYMATIC HYDROLYSIS ENHANCEMENT OF OIL PALM EMPTY FRUIT BUNCHES TREATED WITH SUPERHEATED STEAM

The effect of superheated steam treatment on oil palm empty fruit bunches (OPEFB) was investigated in terms of physicochemical property changes and enzymatic hydrolysis enhancement. The experimental treatment was carried out at different temperatures (140-210°C) and durations (20-90 min). Results sh...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Ezyana Kamal Bahrin, Azhari Samsu Baharuddin, Mohamad Faizal Ibrahim, Mohamad Nafis Abdul Razak, Alawi Sulaiman, Suraini Abd. Aziz, Mohd Ali Hassan, Yoshihito Shirai, Haruo Nishida
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	North Carolina State University 2012-02-01
Цуврал:	BioResources
Нөхцлүүд:	Superheated steam Oil palm empty fruit bunch Physicochemical properties
Онлайн хандалт:	http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_2_1784_KamalBahrin_SIASAHSN_Prop_OPEFB_Superheated_Steam_Treatment/1454
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