Thermal-Acid Hydrolysis of Sisal Boles Juice for Lactic Acid Production
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The effect of reaction temperature, time and pH on the maximum total sugar concentration during thermal-acid
hydrolysis of sisal boles juice was investigated. The Minitab software (V. 17) was used to design a 2n full factorial design for
sisal juice hydrolysis and analyse the effects of the variables on the response. Thermal-acid hydrolysis can be carried out at a
moderate temperature of 60°C with a concentrated hydrochloric acid at pH of one within a period of 30 minutes to achieve a
sugar yield of 39%. The breakdown of complex sugars to simple sugars of sisal bole juice is basically a function of acid
concentration in sugar solution. Lowering pH of the juice contributed to increase in hydrolysis rate. The use of ANOVA
analyses gave evidence that linear, 2- way interactions and 3-way interactions of all the variables: temperature (60-100°C),
time (30-60 min) and pH (1-5) significantly affected the sugar yield. This amount of sugar yield from sisal boles juice is
higher than the yield of 26% which has been reported. The hydrolysed juice was also subjected into fermentation for lactic
acid and results showed favourable LA yield was obtained with the recommended thermal-acid hydrolysis in this study.
The Tanzania Commission for Science and Technology - COSTECH (Bioplastics Project-UDSM) and DAAD (In-Country scholarship) for financial support.
The Tanzania Commission for Science and Technology - COSTECH (Bioplastics Project-UDSM) and DAAD (In-Country scholarship) for financial support.
Keywords
Thermal-acid hydrolysis, Sisal bole juice, Complex sugars breakdown, Lactic acid production