Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis

This study aims to perform kinetic and thermodynamic analysis of subcritical water hydrolysis (SWH) of bakery leftovers. Hydrolysis kinetics of leftover croissants (LC) and leftover doughnuts (LD) into monosaccharides and by-product (hydroxymethylfurfural, HMF), via subcritical water hydrolysis, were studied in temperature range of 100 to 240 degrees C for 6 to 30 minutes and solid loading of 10% (w/v). The monosaccharides yield increased from 100 to 200 degrees C, but it decreased when the temperature further increased from 220-240 degrees C due to degradation of monosaccharides into its by-product (HMF). The activation energy (Ea) monosaccharides degradation was higher than its formation: 104.87 and 88.55 kJ/mol (LC) and 104.69 and 75.72 kJ/mol (LD). The positive values of Delta G(#) signified that the SWH for sugar recovery from LC and LD is an endergonic reaction.

Automated summary

This study conducted kinetic and thermodynamic analysis of subcritical water hydrolysis of bakery leftovers. The hydrolysis of leftover croissants and doughnuts into monosaccharides was studied at temperatures ranging from 100 to 240 degrees C, with varying reaction times and solid loading. The results showed that the monosaccharide yield increased up to 200 degrees C, but decreased at higher temperatures due to degradation. The activation energy for monosaccharides degradation was higher than its formation. The study also found that the subcritical water hydrolysis for sugar recovery from bakery leftovers is an endergonic reaction.