Kinetics modelling of acid hydrolysis of cassava (Manihot esculanta Cranz) peel and its hydrolysate chemical characterisation

Acid hydrolysis of cassava peel (CP) to reducing sugar (RS) was undertaken at 70, 90 and 110 °C, and 0.5, 1.0 and 1.5 M concentrations of H2SO4. Kinetics and thermodynamics of the study were tested for their statistical consistency using analysis of variance (ANOVA). The RS was characterised for its...

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Bibliographic Details

Published in:	Journal of King Saud University. Science Vol. 32; no. 4; pp. 2284 - 2292
Main Authors:	Ajala, E.O., Ajala, M.A., Tijani, I.A., Adebisi, A.A., Suru, I.
Format:	Journal Article
Language:	English
Published:	Elsevier B.V 01-06-2020 Elsevier
Subjects:	Cassava Hydrolysis Kinetics Reducing sugar Thermodynamic Hydrolysis Reducing sugar Kinetics Cassava Thermodynamic
Online Access:	Get full text
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