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Physicochemical property changes and enzymatic hydrolysis enhancement of oil palm empty fruit bunches treated with superheated steam

The effect of superheated steam treatment on oil palm empty fruit bunches (OPEFB) was investigated in terms of physicochemical property changes and enzymatic hydrolysis enhancement. The experimental treatment was carried out at different temperatures (140-210°C) and durations (20-90 min). Results sh...

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Bibliographic Details
Main Authors: Kamal Bahrin, Ezyana, Samsu Baharuddin, Azhari, Ibrahim, Muhammad Faizal, Abdul Razak, Muhammad Nafis, Sulaiman, Alawi, Abd. Aziz, Suraini, Hassan, Mohd Ali, Shirai, Yoshihito, Nishida, Haruo
Format: Article
Language:English
Published: North Carolina State University 2012
Online Access:http://psasir.upm.edu.my/id/eprint/22403/1/Physicochemical%20property%20changes%20and%20enzymatic%20hydrolysis%20enhancement%20of%20oil%20palm%20empty%20fruit%20bunches%20treated%20with%20superheated%20steam.pdf
http://psasir.upm.edu.my/id/eprint/22403/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_2_1784_KamalBahrin_SIASAHSN_Prop_OPEFB_Superheated_Steam_Treatment
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http://psasir.upm.edu.my/id/eprint/22403/1/Physicochemical%20property%20changes%20and%20enzymatic%20hydrolysis%20enhancement%20of%20oil%20palm%20empty%20fruit%20bunches%20treated%20with%20superheated%20steam.pdf
http://psasir.upm.edu.my/id/eprint/22403/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_2_1784_KamalBahrin_SIASAHSN_Prop_OPEFB_Superheated_Steam_Treatment

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