Back to Search Start Over

Lignin-cellulosic biomass delignification for methylated alcohol production.

Authors :
Sychevsky, Mykola
Oliynychuk, Sergiy
Source :
Ukrainian Food Journal. 2019, Vol. 8 Issue 3, p503-511. 9p.
Publication Year :
2019

Abstract

Introduction. Sugar’s molecules of lignin-cellulosic biomass make them inaccessible for carrying-out of polysaccharose depolymerization. The aim of investigation is power of physical-chemical parameters on the process of organosolv delignification of lignin-cellulosic biomass. Materials and methods. Target of research is the way of organosolv lignin dilution. As a raw stuff we used a wheat straw, afterharvesting maize shruffs and halm of sugar broomcorn. Lignin was determined by the hydrolysis of mixed of concentrate hydrochloric acid and 72% sulphuric acid, polysaccharides - in amount of monosaccharide by the Machen and Schoorl method. Results and discussion. For maximum lignin dilution a solvent composition, fineness degree of row, treatment temperature and a process time were investigated. Depending on concentration change of sulphuric acid (from 1 to 3,9%) in solvent, lignin yield from maize’chaff is increased from 14,4 to 29,2%, content of undissolved remainder is decreased from 66,7 to 55,4%. The lignin yield is changed from 19,3 to 32,4% in stalk of sugar sorghum in the same condition. Treatment temperature rising of chopped wheat straw from 70 to 100 °С contributed to an increase in the degree of conversion of lignin by 3%, and for the stalks of corn - this indicator changed from 6.8% to 17.1%. Maximum lignin dissolution is at the temperature of 100 C°, wherein the highest yield of reducing substances is achieved within 1:00, regardless of the type of plant material. Lignin conversion increases at increase processing time to 6:00, but at the same time there is a destruction of sugar molecules, the content of which is almost halved. Conclusions. The hydrolysis degree of lignin by an organosolvent solvent can be adjusted by choosing rational modes of grinding of raw materials, temperature and duration of the process. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
2304974X
Volume :
8
Issue :
3
Database :
Academic Search Index
Journal :
Ukrainian Food Journal
Publication Type :
Academic Journal
Accession number :
139797634
Full Text :
https://doi.org/10.24263/2304-974X-2019-8-3-7