|
Ajala, M. A.
Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria
Ajala, E. O.
Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria
Onoriemu, O. O.
Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria
Adenuga, P.
Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria
Adepoju, L. A.
Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
ABSTRACT
Yam peel (YP) was hydrolyzed using sulphuric acid at
concentrations of 0.5, 1.0, and 1.5 M and temperatures of 70, 90, and 110oC for
glucose syrup (GS) production. The kinetics and thermodynamics of the
hydrolysis were investigated to check the statistical consistency of the
process. The hydrolysate obtained as GS was characterized for its biochemical
compositions. An ideal rate constant (k) of 0.07 was obtained at a temperature
of 110oC and an acid concentration of 1.5 M, resulting in the highest GS of
46.44 g/l from a YP concentration of 50 g/l. The ANOVA findings showed that the
acid concentrations and temperatures had a significant impact on the
hydrolysis, with F > F critical (F critical = 18.51282) and a probability of
Keywords: Yam peels, hydrolysis, kinetics, thermodynamic, activation energy, and glucose syrup.
https://doi.org/10.33922/j.ujet_v9i2_1
|
View: 95 | Download: 30
Published
Monday, November 06, 2023
Issue
Vol.9 No.2, December 2023
Article Section
GENERAL
The contents of the articles are the sole opinion of the author(s) and not of UJET.
|
