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Shock treatment of corn stover

Journal Article · · Biotechnology Progress
DOI:https://doi.org/10.1002/btpr.2437· OSTI ID:1533124
 [1];  [2];  [2];  [3];  [2]
  1. Texas A & M Univ., College Station, TX (United States); DOE/OSTI
  2. Texas A & M Univ., College Station, TX (United States)
  3. Flippen Group LLC, College Station TX (United States)
+ Show Author Affiliations
In this work, corn stover digestibility was enhanced via shock treatment. A slurry of lime-treated corn stover was placed in a partially filled closed vessel. From the ullage space, either a shotgun shell was fired into the slurry, or a gas mixture was detonated. Various conditions were tested (i.e., pressures, depth, solids concentrations, gas mixtures). A high pressurization rate (108,000 MPa/s shotgun shells; 4,160,000 MPa/s hydrogen/oxygen detonation) was the only parameter that improved enzymatic digestibility. Stoichiometric propane/air deflagration had a low pressurization rate (37.2 MPa/s) and did not enhance enzymatic digestibility. Without shock, enzymatic conversion of lime-treated corn stover was 0.80 g glucan digested/g glucan fed with an enzyme loading of 46.7 mg protein/g glucan. With shock, the enzyme loading was reduced by ~2× while maintaining the same conversion. Detonations are extraordinarily fast; rapidly cycling three small vessels (0.575 m3 each) every 7.5 s enables commercially relevant shock treatment (2,000 tone/day).
Research Organization:
Texas A & M Univ., College Station, TX (United States). Texas A & M Engineering Experiment Station
Sponsoring Organization:
USDOE Office of Energy Efficiency and Renewable Energy (EERE)
Grant/Contract Number:
EE0005005
OSTI ID:
1533124
Journal Information:
Biotechnology Progress, Journal Name: Biotechnology Progress Journal Issue: 3 Vol. 33; ISSN 8756-7938
Publisher:
Society for Biological EngineeringCopyright Statement
Country of Publication:
United States
Language:
English

References (12)

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Technoeconomic analysis of the dilute sulfuric acid and enzymatic hydrolysis process for the conversion of corn stover to ethanol journal June 2009
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Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves journal January 2000
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The Industrial Applications of Underwater Shock Wave journal November 2007

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Related Subjects

37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY
59 BASIC BIOLOGICAL SCIENCES
biotechnology & applied microbiology
food science & technology
shock treatment
deflagration
detonation
shock wave
enzymatic digestibility
alkaline pretreatment
piezoelectric
data acquisition