Microwave enhanced reaction kinetics in ceramics

Booske, John H.; Cooper, R. F.; Freeman, S. A.

doi:10.1007/s100190050024

Cited by 79 publications

(51 citation statements)

References 28 publications

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“…It has been proposed that at low power level of microwave irradiation, the significant contributor is the non-thermal effects, while the thermal effect plays only a minor role. Non-thermal effects refer to interactions resulting in non-equilibrium energy fluctuation distributions or deterministic, time-averaged drift motion of matter (or both) [58,59]. This provides the molecule collision under microwave irradiation extra driving force, which results in higher rate of reaction under microwave irradiation as long as the enzyme is not deactivated by microwave.…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

Microwave-Assisted Alkaline Pretreatment and Microwave Assisted Enzymatic Saccharification of Oil Palm Empty Fruit Bunch Fiber for Enhanced Fermentable Sugar Yield

Nomanbhay¹,

Hussain²,

Palanisamy³

2013

JSBS

104

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Lignocellulosic materials are promising alternative feedstocks for bioethanol production. However, the recalcitrant nature of lignocellulosic biomass necessitates an efficient pretreatment pretreatment step to improve the yield of fermentable sugars and maximizing the enzymatic hydrolysis efficiency. Microwave pretreatment may be a good alternative as it can reduce the pretreatment time and improve the enzymatic activity during hydrolysis. The overall goal of this paper is to expand the current state of knowledge on microwave-based pretreatment of lignocellulosic biomass and microwave assisted enzymatic reaction or Microwave Irradiation-Enzyme Coupling Catalysis (MIECC). In the present study, a comparison of microwave assisted alkali pretreatment was tried using Oil Palm empty fruit bunch. The microwave assisted alkali pretreatment of EFB using NaOH, significantly improved the enzymatic saccharification of EFB by removing more lignin and hemicellulose and increasing its accessibility to hydrolytic enzymes. The results showed that the optimum pretreatment condition was 3% (w/v) NaOH at 180 W for 12 minutes with the optimum component loss of lignin and holocellulose of about 74% and 24.5% respectively. The subsequent enzymatic saccharification of EFB pretreated by microwave assisted NaOH (3% w/v); resulted in 411 mg of reducing sugar per gram EFB at cellulose enzyme dosage of 20 FPU. The overall enhancement by the microwave treatment during the microwave assisted alkali pretreatment and microwave assisted enzymatic hydrolysis was 5.8 fold. The present study has highlighted the importance of well controlled microwave assisted enzymatic reaction to enhance the overall reaction rate of the process.

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Section: Enzymatic Hydrolysismentioning

confidence: 99%

Microwave-Assisted Alkaline Pretreatment and Microwave Assisted Enzymatic Saccharification of Oil Palm Empty Fruit Bunch Fiber for Enhanced Fermentable Sugar Yield

Nomanbhay¹,

Hussain²,

Palanisamy³

2013

JSBS

104

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“…The few previous attempts to follow in situ the evolution of materials during microwave heating [8][9][10][11][12][13] were part of the sustained effort to clarify the occurrence and nature of nonthermal contributions to mass transport [i.e., solely due to the application of high-frequency electromagnetic (EM) fields]. 7,[14][15][16] The enhancement of atomic diffusion under EM field application is known as the "microwave effect." 7 The experimental validation of the microwave effect is a central topic of modern research on the interaction of materials with microwave fields.…”

Section: Introductionmentioning

confidence: 99%

In situ synchrotron radiation monitoring of phase transitions during microwave heating of Al–Cu–Fe alloys

et al. 2008

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The effect of rapid microwave heating has so far been evaluated mainly by comparing the state of materials before and after microwave exposure. Yet, further progress critically depends on the ability to follow the evolution of materials during ultrafast heating in real time. We describe the first in situ time-resolved monitoring of solid-state phase transitions during microwave heating of metallic powders using wide-angle synchrotron radiation diffraction. Single-phase Al-Cu-Fe quasicrystal powders were obtained by microwave heating of nanocrystalline alloy precursors at 650°C in <20 s.

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“…The "thermal" effects refer to interactions resulting in increased random motion of particles (e.g., atoms, molecules, ions, or electrons) where the kinetic energy statistics of such fluctuations are represented by a single thermodynamic equilibrium distribution (i.e., Maxwell-Boltzmann, Bose-Einstein, or Fermi-Dirac). "Non-thermal" effects refer to interactions resulting in non-equilibrium energy fluctuation distributions or deterministic, time-averaged drift motion of matter (or both) (Kuhnert, 2002;Booske et al, 1997). This provides the molecule collision under microwave irradiation extra driving force compared to that under conventional heating, which results in higher rate of reaction under mmicrowave irradiation as long as the enzyme is not deactivated by microwave.…”

Section: Resultsmentioning

confidence: 99%

Microwave Assisted Bioethanol Production from Sago Starch by Co-Culturing of Ragi Tapai and Saccharomyces Cerevisiae

Saifuddin¹,

Hussain

2011

Journal of Mathematics and Statistics

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Problem statement: Environmental issues such as global warming and recent events throughout the world, including the shortage of petroleum crude oil, the sharp increase in the cost of oil and the political instability of some crude oil producing countries, have demonstrated the vulnerability of the present sources for liquid fuel. These situations have created great demand for ethanol from fermentation process as green fuel. A main challenge in producing the ethanol is the production cost. A rapid and economical single step fermentation process for reliable production of bioethanol was studied by co-culturing commercialized ragi tapai with Saccharomyces cerevisae using raw sago starch. Approach: Enzymatic hydrolysis of sago starch by various amylolytic enzymes was investigated to reveal the potential coupling mechanism of Microwave Irradiation-Enzyme Coupling Catalysis (MIECC). Results: It was shown that enzymatic hydrolysis of starch using typical enzymes may successfully be carried out at microwave condition. The MIECC resulted in increasing initial reaction rate by about 2 times. The results testify on specific activation of enzymes by microwaves and prove the existence of non-thermal effect in microwave assisted reactions. Low power microwave irradiation (80W) does not increase the temperature beyond 40 o C and hence denaturation of the enzyme is avoided. The maximum ethanol fermentation efficiency was achieved (97.7% of the theoretical value) using 100 g L −1 sago starch concentration. The microwave assisted process improved the yield of ethanol by 45.5% compared to the non-microwave process. Among the other advantages of co-culturing of ragi tapai with S. cerevisiae is the enhancement of ethanol production and prevention of the inhibitory effect of reducing sugars on amylolytic activity and the reaction could be completed within 32±1 h. Conclusion: The present study have demonstrated the ability of using cheaply and readily ragi tapai for conversion of starch to glucose and the utilization of sago starch as a feed stock, which is cheaper than other starches like corn and potato. The present study has highlighted the importance of well controlled microwave assisted enzymatic reaction to enhance the overall reaction rate of the process.

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Microwave enhanced reaction kinetics in ceramics

Cited by 79 publications

References 28 publications

Microwave-Assisted Alkaline Pretreatment and Microwave Assisted Enzymatic Saccharification of Oil Palm Empty Fruit Bunch Fiber for Enhanced Fermentable Sugar Yield

Microwave-Assisted Alkaline Pretreatment and Microwave Assisted Enzymatic Saccharification of Oil Palm Empty Fruit Bunch Fiber for Enhanced Fermentable Sugar Yield

In situ synchrotron radiation monitoring of phase transitions during microwave heating of Al–Cu–Fe alloys

Microwave Assisted Bioethanol Production from Sago Starch by Co-Culturing of Ragi Tapai and Saccharomyces Cerevisiae

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