Sugar recovery from bakery waste (chocolate cake) via subcritical water hydrolysis

Chin, Wan Si (2020) Sugar recovery from bakery waste (chocolate cake) via subcritical water hydrolysis. [Project Paper] (Submitted)

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Abstract

Chocolate cakes are among the bakery products that often being disposed. These leftover chocolate cakes are mainly comprised of carbohydrates which have high potential for sugar recovery. The sugar of these bakery wastes can be recovered using subcritical water hydrolysis as this method is clean, quick and sustainable. This project was designed to evaluate the sugar recovery from waste of chocolate cake by using subcritical water hydrolysis. The leftover chocolate cakes were hydrolyzed using batch type subcritical water reactor at process temperature of 160°C to 200°C for 5min to 15min with solid loading of 10% to 50%. For this study, the total sugar and reducing sugar yield were increased with the increase of process temperature, process time and solid loading. The optimum process conditions for sugar recovery of leftover chocolate cakes in this study were 200°C, 15min and 50%, obtaining total sugar yield of 0.895mg/ml and 0.700 mg/ml of reducing sugar. The carbohydrates were hydrolyzed, forming oligosaccharide (sucrose) and monosaccharides (glucose, fructose, galactose, xylose and mannose). At process temperature of 200°C, yielded the highest reducing sugar content with 0.8089mg/ml. The glucose content was highest among the reducing sugars which was 0.2958mg/ml. In a nutshell, this study illustrates that subcritical water treatment is potentially used for sugar recovery of bakery leftovers.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Nov 2024 07:46
Last Modified:	19 Nov 2024 07:46
URI:	http://psaspb.upm.edu.my/id/eprint/2201

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