title: Optimization of furfural and 5-hydroxymethylfurfural production from wheat straw by a microwave-assisted process.
abstract: Optimization of acid-catalyzed conversion conditions of wheat straw into furfural, 5-hydroxymethylfurfural (HMF), glucose, and xylose was studied by response surface methodology (RSM). A central composite design (CCD) was used to determine the effects of independent variables, including reaction temperature (140-200 °C), residence time (1-41 min), pH (0.1-2.1), and liquid:solid ratio (15-195 mL/g) on furan and sugar production. The surface response analysis revealed that temperature, time and pH had a strong influence on the furfural, HMF, xylose and glucose yield, whereas liquid to solid ratio was found not to be significant. The initial pH of solution was the most important variable in acid-catalyzed conversion of wheat straw to furans. The maximum predicted furfural, HMF, xylose and glucose yields were 66%, 3.4%, 100%, and 65%, respectively. This study demonstrated that the microwave-assisted process was a very effective method for the xylose production from wheat straw by diluted acid catalysis.
authors.affiliation: Pacific Agri-Food Research Center, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0. oktayyemis@hotmail.com
authors.forename: Oktay
authors.initials: O
authors.lastname: Yemiş
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Mazza
mesh_terms: D000704:Analysis of Variance; D001709:Biotechnology / Q000379:methods*; D002384:Catalysis; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000378:metabolism; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D008956:Models, Chemical; D012044:Regression Analysis; D013696:Temperature; D013997:Time Factors; D014908:Triticum / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*; D014994:Xylose / Q000032:analysis
chemical_list: D014866:Waste Products; C008046:5-hydroxymethylfurfural; D014994:Xylose; D005662:Furaldehyde; D005947:Glucose