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Increased digestibility of bagasses by pretreatment with alkalis and steam explosion

✍ Scribed by M. J. Playne

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
830 KB
Volume
26
Category
Article
ISSN
0006-3592

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## Abstract Sugarcane bagasse was pretreated by wet oxidation (WO) at 195 Β°C for 15 min under either alkaline, neutral or acidic conditions, and by steam explosion (STEX) at 205 Β°C for 10 min. Alkaline WO was more favourable than neutral and acidic WO for the following enzymatic hydrolysis of cellu