Parametric and Kinetic Studies on the Microwave-Assisted Hydrolysis of Cassava Peels (Manihot esculenta Crantz) using Dilute Sulfuric Acid

Author : Rayco, Jayzelle Anne A.
Major Adviser : Bautista, Ramer P.
Committee Members : Movillion, Jovita L.; Arocena, Rhebner E.
Year : 2017
Month : June
Type : Thesis
Degree: BS
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Microwave-assisted hydrolysis was done to produce fermentable sugars from cassava peels. Sulfuric acid (0.1 N and 0.2 N) concentration, microwave power setting (low and med), and reaction time (1 min and 3 min) were varied to know its effect on the hydrolysis. One point five percent (w/v) cassava peels was hydrolyzed with 0.1 N H₂SO₄ and 0.1 N H₂SO₄ was exposed at different microwave power settings (low, medium) for different reaction times (1 min, 3 min) using WP-20RT (3D New Generation) microwave oven. Each sample was analyzed using DNS analysis for the colorimetric determination of reducing sugars. Highest yield of glucose (4.574±1.238 %) was measured at 0.1 N H₂SO₄, 3min exposure time, and medium power setting and the lowest yield of glucose (0.376±0.033 %) was recorded at 0.2 N H₂SO₄, 1 min exposure time, and low power setting. Reaction time and microwave power setting were found to have significant effects on the glucose yield. Results show that acid concentration had no significant effect glucose yield Increased reaction time resulted in increased amount of liberated glucose. Also, the liberated glucose for medium setting was up to five times greater than the liberated glucose at low power setting. For the kinetic study, 0.1 N H₂SO₄ and medium power setting was used since it produced the highest amount of glucose concentration. The equation obtained was y = 0.2177x + 0.3604. R² = 0.9216 which validated the reaction is first order kinetic reaction. The specific rate constant obtained was 0.218 min⁻¹ or 13.062 hr⁻¹

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