Degradation Kinetics of Oil Palm Fruit Press Fiber in Subcritical Water
1. College of Food Science and Engineering, Hainan University, Haikou 570228, China;
2. The Haikou Key Lab of Bioactive Substance & Functional Foods, Haikou 570228, China
Abstract The content of reducing sugar was determined in the degradation products at different reaction time under the temperature of 160-220 ℃, to investigate the effect of the degradation conditions in subcritical water on the degradation process of the oil palm fruit press fiber. Based on the Saeman model, the degradation kinetic model of oil palm fruit press fiber in subcritical water was established and the hydrolysis reaction kinetic parameters were obtained. The degradation activation energy of oil palm fruit press fiber was calculated. The results indicated that the degradation temperature was the most significant factor which affected the target product. The initial degradation reaction activation energy of oil palm fruit press fiber was 49.48 kJ/mol and reducing sugar degradation activation energy was 62.68 kJ/mol. The reducing sugar products of high content and stability were obtained under the conditions of temperature 180 ℃ and reaction time 30 min.
