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6. Influence of microwave-assisted chemical treatment on delignification of rice straw biomass

Author

Bhat, Mohd Ishfaq, Shahi, Navin Chandra, Lohani, Umesh Chand, Kumar, Anil, Malik, Sheeba, Bhat, Mohd Ishfaq, Shahi, Navin Chandra, Lohani, Umesh Chand, Kumar, Anil, and Malik, Sheeba

Abstract

Lignocellulosic biomass (like rice straw) provides an alternative for depleting non-renewable energy sources through its value-added utilization (like production of biofuels and nanocellulose) owing to its abundance, renewability, polymer presence and environmental friendliness. Prior to its utilization, any lignocellulosic biomass is subjected to a time-consuming delignification process for lignin free biomass recovery. The present study aims to reduce the time of delignification of rice straw along with enhancing the delignification percentage of biomass by use of microwave assisted sodium chlorite method. The experiments were done at two microwave power levels (640, 800 W), three bleaching solution concentrations (0.4, 1.7, 3.0 %) and three microwave treatment times (4, 8, 12 min). The delignification percentage of the rice straw for the whole experimentation varied from 24.7 to 90.12%. The results revealed that the time of delignification was greatly reduced (12 min) with a very high delignification (90.12%) percentage. The morphology of the delignified samples also revealed the deconstruction of the lignin structure. The improved method can thus be applied for the delignification of other biomasses as well for quick and effective delignification

Published
2021

9. Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology.

Author

Tarafdar, Ayon, Shahi, Navin Chandra, Singh, Anupama, and Sirohi, Ranjna

Subjects
CULTIVATED mushroom, PROCESS optimization, VITAMIN C, MUSHROOMS, MICROWAVE drying, FOOD dehydration, TEMPERATURE effect
Abstract

Button mushroom cubes of constant cross-sectional area (0.75 cm × 1.5 cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried. Pressure (0.04, 0.07, and 0.10mbar), primary drying temperature (-2°C, -5°C, and -8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as drying parameters. The protein, ascorbic acid, and antioxidant contents were taken as quality estimates for freeze-dried mushrooms. It was observed that the secondary drying temperature affected the protein (p < 0.05) and antioxidant content (p < 0.01) significantly, whereas all three freeze-drying parameters affected the ascorbic acid content with higher effect due to temperature parameters (p < 0.01) as compared to pressure (p < 0.05). The optimized values for protein, ascorbic acid, and antioxidant content obtained using response surface methodology were 7.28 ± 0.56mg/g, 26.92±0.87 mg/100 g, and 8.60±0.44mg/g, respectively, as compared to 8.43±0.21mg/g, 28.00±0.53 mg/100 g, and 9.10±0.10mg/g, respectively, for fresh button mushrooms. The optimum values for process variables were obtained as 0.09mbar, 0.36 cm, and -7.53°C and 25.03°C for pressure, sample thickness, and primary and secondary drying temperatures, respectively. [ABSTRACT FROM AUTHOR]

Published
2017
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