Kinetic study of the extraction of hemicellulosic carbohydrates from sugarcane bagasse by hot water treatment

VALLEJOS M.E.; FELISSIA, F. E.; KRUYENISKI, J.; AREA, M.C.

Industrial Crops and Products

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 67 p. 1 - 6

0926-6690

Sugarcane bagasse is a lignocellulosic agro-industrial waste, which is usually burned in the sugar and bio-ethanol mills to produce heat and electricity. This work presents the kinetic study of the carbohydrates extracted from the mild hot water pretreatment of sugarcane bagasse, to explain the variation of hemicellulosic carbohydrates during the treatment. This could allow the selection of optimum conditions to obtain the desired products in spent liquors, as high concentration of xylans and low concentrations of fermentation inhibitors. Sugarcane bagasse was hydrothermally treated under isothermal conditions at 160, 170, and 180 °C, using a liquid to solid ratio of 14:1. Glucans, xylans, arabans, xylose, glucose, arabinose, acetic acid, formic acid, HMF and furfural were first identified in the spent liquor. A kinetic model was applied, considering the direct extraction of xylose and oligomers from the solid, xylose production from the oligomers, and furfural generation from xylose. It was supposed that the reaction rate constants have first-order kinetics. The fractionation by hydrothermal treatment has proven to be effective for hemicelluloses removal. Most glucans were retained in the solid, and a partial delignification (at 180 °C, 9.8% and 36.3% of the initial lignin at 20 and 240 min, respectively) was achieved. The maximum concentration of xylans in spent liquors with the low furfural content (0.5% on oven dry bagasse) was achieved at 180 °C and 20 min of treatment (17.6% on oven dry bagasse, about 74% of the initial amount). An activation energy of 128.8 kJ mol−1 has been obtained for the fast hydrolysis of xylans from sugar cane bagasse. The maximal concentration of xylans + xylose in liquors was obtained with a P factor of 800.