Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52881#.VKtMiMnQrzE Author(s) Xiangyi Tang , Li Dai , Yanqiong Tang , Weidong Sun Affiliation(s) Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China . ABSTRACT In order to enhance hydrolysis rate of bagasse, ultrasonic-assisted pretreatment is made in the experiment. The influence of addition of sulfuric acid, ultrasonic temperature, power and time to the hydrolysis of bagasse will be discussed in this paper. Optimal process and quadratic regression equation is obtained by using the response surface method. The yield of reducing sugar increases 6.5 percent after ultrasonic-assisted pretreatment....
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