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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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
North Carolina State University
2012
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| 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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