Optimization of thermo-chemical pretreatment and enzymatic hydrolysis of kitchen wastes

The use of abundant waste materials with high carbohydrate content may contribute substantially to reduction of biofuels production cost. The present study aimed at optimizing the combined effect of thermo-chemical pretreatment and enzymatic hydrolysis of kitchen wastes (KW) for maximizing the production of fermentable soluble sugars. To this end, acid pretreatment of KW samples was performed with hydrochloric acid (0-3% HCl) at 30-100 degrees C for 0-120 min treatment time. Alternatively, alkaline pretreatment of KW samples was performed with potassium hydroxide solution (0-11%) at constant temperature and time (0 degrees C and 20 min, respectively). KOH pretreatment at such conditions targets to degrade the resistant starch of KW samples. Both acid and alkaline pretreatments were followed by addition of variable levels of enzyme dosage (0-3.6% v/v alpha-amylase and 0-3.2% v/v amyloglucosidase-AMG) at constant pH, temperature and time (pH = 5, T = 50 degrees C and t = 30 min, respectively). Based on our results, glucose concentration increased by similar to 300% after pretreatment with either acid or KOH in combination with enzymatic hydrolysis (2% HCl, 85 degrees C, 80 min, 0.1% alpha-amylase, AMG, and 1% KOH, 0 degrees C, 20 min, 1.1% alpha-amylase, 0.4% AMG) compared to raw (untreated) MW. Estimating the different YG yields at KW loading of 5%, an increase of 192% and 121% for total soluble monosugars and total soluble sugars, respectively, was succeeded compared to untreated KW. The effect of solids loading on the obtained sugar yields using the optimum conditions for thermo-chemical pretreatment followed by enzymatic hydrolysis was also tested resulting to 27.5% increase of the soluble glucose yield when half of the solids loading (2.5%) was used. A decrease of total soluble sugars yield by 32.2% was observed when solely acid hydrolysis at optimum conditions from our previous study was applied at 30% solids loading. ce. (C) 2013 Elsevier Ltd. All rights reserved.