Mô hình hóa quá trình thủy phân vỏ khoai lang tím nhật bằng enzyme sử dụng mô hình bề mặt đáp ứng
Year: 2016
Type: article
Abstract: In this study, two-step enzymatic hydrolysis of purple sweet potato peel (as a waste product) was optimized. The effects of time, enzyme dose and temperature (starch liquefaction and saccharification) on soluble solid content (Brix degree) and glucose concentration were investigated. The Box-Behnken design was applied and a total of 18 treatments were generated for each step. For the liquefaction step, an ANOVA test showed the quadratic model obtained to be significant (p
Authors: Nguyễn Minh Thủy, Nguyễn Ngọc Bảo Trân, Phạm Thị Mai Quế, Bùi Thị Phương Trang, Ngô Văn Tài, Nguyễn Thị Mỹ Tuyền
Language: Vietnamese
Subfield: Biomedical Engineering
Field: Engineering
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W2586578286