title: Intensification of sodium hydroxide pretreatment of corn stalk using magnetic field in a fluidic system.
abstract: To promote NaOH pretreatment of corn stalk (CS), a continuous processing system uniting magnetic field and millimeter-scaled channel flow was established. First, four comparative pretreatments were conducted: (I) CS was pretreated with NaOH under traditional agitation; (II) CS was pretreated with NaOH in a flowing state inside the millimeter-scaled channel; (III) CS was pretreated with NaOH in a flowing state and under a static magnetic field; or (IV) CS was pretreated with NaOH in a flowing state and under a rotating magnetic field. By comparison, the highest pentose (121.22mg/g dry CS) and hexose (287.04mg/g dry CS) yields were obtained in the shortest pretreatment time with Pretreatment IV (8h). Accordingly, the key parameters of Pretreatment IV were optimized as 6.71Hz frequency, 0.50L/min flow rate, and 1.02% NaOH concentration. Under these conditions, 439.24mg sugars were released by 1g dry CS during pretreatment and enzymatic hydrolysis.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Yamei
authors.initials: Y
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Na
authors.initials: N
authors.lastname: Yang
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Qunyi
authors.initials: Q
authors.lastname: Tong
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: xmxu@jiangnan.edu.cn.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
mesh_terms: D001709:Biotechnology / Q000295:instrumentation* / Q000379:methods*; D002241:Carbohydrates / Q000737:chemistry; D004867:Equipment Design; D006868:Hydrolysis; D060526:Magnetic Fields; D018520:Plant Shoots / Q000737:chemistry / Q000378:metabolism; D012972:Sodium Hydroxide / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry* / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D012972:Sodium Hydroxide
keywords: Corn stalk; Hall effect; Magnetic field; Millimeter-scaled channel; NaOH pretreatment