Membrane processing of liquors from Eucalyptus globulus autohydrolysis

The hemicellulosic fraction of Eucalyptus globulus wood is made up of heteroxylan. E. globulus wood samples were treated with hot, compressed water (hydrothermal or autohydrolysis treatments) to hydrolyse the hemicellulosic fraction. Reaction liquors contained acidic xylooligosaccharides, monosaccha...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2008-07, Vol.87 (2), p.257-265
Main Authors: GULLON, P, GONZALEZ-MUNOZ, M. J, DOMINGUEZ, H, PARAJO, J. C
Format: Article
Language:English
Subjects:
acidity
active ingredients
autohydrolysis
automation
Biological and medical sciences
concentrating
Eucalyptus
Eucalyptus globulus
Eucalyptus globulus wood
extraction
feed concentrates
feed intake
feeds
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hemicellulose
hot water treatment
hydrolysis
Membranes
molecular weight
Molecular weight distribution
monosaccharides
Nanocomposites
Nanomaterials
Nanostructure
Oligosaccharides
permeates
Refining
Ultrafiltration
Wood
xylooligosaccharides
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The hemicellulosic fraction of Eucalyptus globulus wood is made up of heteroxylan. E. globulus wood samples were treated with hot, compressed water (hydrothermal or autohydrolysis treatments) to hydrolyse the hemicellulosic fraction. Reaction liquors contained acidic xylooligosaccharides, monosaccharides and non-saccharide products. Autohydrolysis liquors were processed using ultra- and nano-filtration ceramic membranes with cut-offs in the range 1–50 kDa to assess their ability for refining and/or concentrating oligosaccharides. The molecular weight distributions of oligosaccharides in feed, concentrates and permeates were determined, and the effects caused by the several membranes operating in recirculation or concentration modes are discussed on the basis of the compositions of permeates and retentates.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.11.032