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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Acoustic fields of acid suspensions containing cassava bagasse: Influence of physical properties on acoustic attenuation

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Author(s):
Polachini, Tiago Carregari [1, 2] ; Mulet, Antonio [2] ; Telis-Romero, Javier [1] ; Carcel, Juan A. [2]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ, Inst Biosci Humanities & Exact Sci Ibilce, Food Engn & Technol Dept, UNESP, Campus Sao Jose do Rio Preto, Cristovao Colombo St, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Politecn Valencia UPV, Food Technol Dept, Anal & Simulat Agrofood Proc, Camino Vera S-N, Valencia 46071 - Spain
Total Affiliations: 2
Document type: Journal article
Source: APPLIED ACOUSTICS; v. 177, JUN 2021.
Web of Science Citations: 0
Abstract

The effects produced by high-intensity ultrasound application during the acid pretreatment of biomass can enhance its later conversion into bioethanol. Therefore, it is interesting to evaluate how residues, such as cassava bagasse (CB), affect the actual acoustic field applied and, thus, the magnitude of its effects. For this, calorimetric method was used to estimate acoustic energy and the efficiency of electric-acoustic energy conversion in acid suspensions containing different CB concentrations (2-10%). Tests were carried out under different input powers, from 160 to 400 W (24 kHz), at different distances (1.5-5.5 cm) from the sonotrode. Thus, the experimental acoustic intensity measured varied from 12.90 to 68.57 W.cm(-2), the highest values being registered in the suspensions with the lowest CB content (65.55-36.81% of conversion yield close to the sonotrode). Attenuation was also addressed during sound wave propagation, finding a constant value of 0.021 cm(-1). Polynomial models were well fitted to acoustic parameters and acoustic intensity exhibited a high correlation (vertical bar r vertical bar>0.87 and p(value) <= 0.05) with the experimental thermophysical properties of the suspensions. (C) 2021 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 17/06518-2 - Hydrolysis of cassava bagasse assisted by high-intensity ultrasound: acidic saccharification of residual starch with posterior enzymatic treatment of lignocellulosic biomass
Grantee:Javier Telis Romero
Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants