RT-CaCCO process: An improved CaCCO process for rice straw by its incorporation with a step of lime pretreatment at room temperature

Bioresource Technology

Volumn 102, Issue 3, 2011, Pages 2943-2949

  Shiroma, Riki ^a   Park, Jeung yil ^a   Al Haq, Muhammad Imran ^a   Arakane, Mitsuhiro ^a   Ike, Masakazu ^a   Tokuyasu, Ken ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Bioethanol; Lime pretreatment; Preservation; Rice straw; Room temperature

Indexed keywords

ENZYMATIC SACCHARIFICATION; LIME PRETREATMENT; PRE-TREATMENT; PRESERVATION; PRETREATMENT CONDITIONS; RICE STRAWS; ROOM TEMPERATURE;

BIOETHANOL; CARBOHYDRATES; ETHANOL; OPTIMIZATION; SACCHARIFICATION; SUGAR (SUCROSE);

LIME;

CALCIUM OXIDE; CARBOHYDRATE; CELLULOSE; ENDO 1,3(4) BETA GLUCANASE; LIGNOCELLULOSE; STARCH; SUCROSE; XYLAN;

BIOFUEL; CARBOHYDRATE; LIME; REAL TIME; RICE; STRAW; TEMPERATURE EFFECT;

ARTICLE; CALCIUM CAPTURING BY CARBONATION; CARBOHYDRATE ANALYSIS; CHEMICAL PARAMETERS; CONTROLLED STUDY; PRIORITY JOURNAL; RICE; ROOM TEMPERATURE; SACCHARIFICATION;

CALCIUM; CALCIUM COMPOUNDS; LIPASE; ORYZA SATIVA; OXIDES; PLANT COMPONENTS, AERIAL; TEMPERATURE;

CARBOHYDRATES; ETHANOL; LIME; OPTIMIZATION; PRETREATMENT; RECOVERY; RICE STRAW; SACCHARIFICATION; SUCROSE;

EID: 78650827556     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2010.11.086     Document Type: Article

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