Darbo tema : Lesalų, papildytų nesmulkintais kvietrugiais, įtaka viščiukų broilerių produktyvumui, virškinimo trakto išsivystymui bei virškinimo procesams Darbo tikslas: įvertinti viščiukų broilerių produktyvumą, virškinimo trakto išsivystymą bei virškinimo procesus, lesalus papildžius nesmulkintais kvietrugiais. Darbo uždaviniai: 1) ištirti lesalų papildytų nesmulkintais kvietrugiais įtaką viščiukų broilerių produktyvumui, lesalų sąnaudoms 1 kg priesvorio gauti ir išsaugojimui; 2) ištirti lesalų papildytų nesmulkintais kvietrugiais įtaką viščiukų broilerių virškinimo trakto išsivystymui; 3) ištirti lesalų papildytų nesmulkintais kvietrugiais įtaką viščiukų broilerių virškinimo procesams (žarnų turinio pH, SM, amoniakiniam azotui ir kt.). Tyrimu rezultatai ir išvados: Tiriamųjų grupių kombinuotasis lesalas 1–7 amžiaus dienomis buvo papildytas skirtingais nesmulkintų kvietrugių kiekiais: I-osios tiriamosios grupės lesaluose neskaldyti kvietrugiai sudarė 4 %, II-osios – 6 %. Nuo 8 iki 35 amžiaus dienos viščiukai broileriai buvo lesinami tarpiniu lesalu. Nuo 8 iki 21 amžiaus dienos viščiukų broilerių lesalai buvo papildyti skirtingais nemulkintų kvietrugių kiekiais – pirmos tiriamosios grupės lesaluose nemulkinti kvietrugiai sudarė 8 %, antros tiriamosios – 12 %, o nuo 22 iki 35 amžiaus dienos – pirmos tiriamosios grupės lesaluose nesmulkinti kvietrugiai sudarė 15 %, antros tiriamosios – 20 %. Nuo 36 iki 40 amžiaus dienos viščiukai broileriai buvo lesinami lesalu, kuriame... [toliau žr. visą tekstą] / The topic: The effect of having hole triticale grains complemented feed on chicken broilers productivity, the development of digestine system and digestine processes. The objective of the research – to investigate broiler chicken productivity, gastrointestinal development and digestive processes by adding whole triticale supplement into the feed. Tasks of the research: 1) To investigate the effect of having whole triticale supplemented feed for broiler chickens productivity, aiming to gain and maintain 1kg broiler weight. 2) To investigate the effect of having whole triticale supplemented feed on broiler chickens digestive tract occurrence. 3) To investigate the whole triticale supplemented feed influence on broiler chickens digestive processes (intestinal pH, DM, ammonia nitrogen and etc.). Results and conclusions: Two different groups of chickens were given whole triticale supplemented feed of various proportions during the first seven days of nestling. The third group received a normal diet. The first group of broiler chickens was fed with the feed containing 4% of whole triticale, while the second received 6%. During days 8 to 21 of broilers age, the supplements of whole triticale in the first group grown up to 8%, while in the second group by 12%. During days 22 to 35 of broilers age, the first test group was fed a diet of whole triticale going up to 15% and the second group - 20%. From 36th to 40th day of chickens age, broilers were fed a diet that contained none... [to full text]

Zugl.: Hohenheim, Univ., Diss., 2008.

Hohenheim, Univ., Diss., 2002.

The diploma thesis deals with statistical comparison of the textural properties of common carp (Cyprinus carpio) ? (hardness, springiness, cohesiveness, chewiness) were kept during the experiment at store?ponds in Trebon. Carps in each pond were fed with triticale or modified form of triticale (not processed, pressed, crushed, not processed cooked at 120 °C and 100 °C and pressed at 120 °C) and one control pond with fish. After the experiment the fish were killed, and the recovery factor was esteblished. The fillets were obtained from samples of muscle precisely in a defined way, and property values texture by TPA (Texture profile analyst) was found. The results show that all four monitored mechanical properties of textures, reach the highest values of control (hardness: 4,756 kg, springiness: 0.689, cohesiveness: 0.788 and chewiness: 2,585 kg), and the lowest textural properties were observed in triticale, not processed, heat- prepared at 120 °C: hardness: 3,259 kg, springiness: 0.646 and chewiness: 1,579 kg, and cohesiveness was lowest in triticale not processed cooked at 120°C: 0.733. Only samples pressed at 120 °C and not processed triticale were statistically significanty different from the others in parameter of hardness. Triticale pressed at 120 °C were statisticanty different from not processed, pressed triticale and control in parameter of cohesiveness. Triticale samples pressed at 120 °C and not processed at 120 °C significantly were different from the others and triticale pressed from controlwere diferrent too. In springiness parameter, there was no statistically significant difference. Was used significancy level p=0.01.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009. / Triticale (X Triticosecale Whittmack), a cross between durum wheat (Triticum sp.) and rye, is a crop with an increasing agronomic and economic potential Though studies on the functional and compositional quality of triticale have been conducted in other parts of the world, little is known regarding cultivars developed in South Africa in terms of these aspects. South African triticale cultivars from various localities in the Western Cape, obtained for two subsequent harvest seasons, were analysed for moisture, protein and ash contents, as well as falling number (an indication of α-amylase activity), hardness (particle size index), 1000-kernel mass and baking potential (SDS sedimentation). These triticale samples were derived from a breeding program that was not focused on baking quality. The results obtained were found to compare well with those reported on in previous studies. Significant differences were observed between both cultivars and localities within years, illustrating the effect of genetic as well as environmental factors. Significant differences were also observed between localities when comparing the two harvest seasons, whereas differences between the cultivars for the two seasons were in most cases not significant; illustrating the effect of environment. Interactions between cultivars and localities were found to be significant for all parameters, and trends were observed between protein content and both particle size index (PSI) (negative) as well as SDS sedimentation (positive) results for both years. Near infrared (NIR) spectroscopy is a rapid method of analysis and is widely used for the quality evaluation of wheat. Limited research has been reported on calibration models for the quality evaluation of triticale, and thus NIR spectroscopy was applied to develop models for the prediction of moisture, protein and ash contents, as well as hardness and baking potential for South African cultivars. Spectra were collected in diffuse reflectance mode and partial least squares (PLS) models developed for both triticale flour and wholegrain using two different instruments (Büchi NIRFlex N-500 and Bruker MPA Fourier transform NIR spectrophometers) and software packages (The Unscrambler and OPUS). Full cross-validations were performed, after which the best prediction models obtained (R2 > 0.66) were validated using an independent test set (n = 50). The best prediction results were obtained with flour for moisture (Bruker: SEP = 0.08%; R2 = 0.95; RPD = 4.65) and protein (Büchi: SEP = 0.44%; R2 = 0.96; RPD = 5.23 and Bruker: SEP = 0.32%; R2 = 0.96; RPD = 4.88). For whole grain, acceptable results were obtained for protein (Büchi: SEP = 0.55%; R2 = 0.94; RPD = 4.18 and Bruker: SEP = 0.70%; R2 = 0.90; RPD = 3.23). Though results for ash content, PSI and SDS sedimentation prediction did not yield models that can be applied as yet, these models form a good basis for further calibration model development and possibly use in early generation screening. The current limited ranges could be expanded by adding samples from subsequent harvest seasons. By adding more data, a better quality profile for South African triticale can be obtained, which will facilitate better interpretation in terms of the effect of genetic and environmental factors. It would also enable the development of improved NIR prediction models.

120 day feeding experiment was executed on the Trebon fishponds in the area of feeding the market carp. The aim was to determine what way of cereals processing will have favorable effects in terms of production efficiency in the mechanical processed cereal by grinding and mashing in comparison with cereal without processing. The theoretical part focuses on the characteristics of natural food, technology feeding, feed distribution and appropriate processing to achieve high growth results in common carp (Cyprinus carpio). The practical part includes the methodology and results of the production parameters of carp fed by triticale without processing, by grinding and mashing. The highest feed efficiency was observed in carps under supplementary by triticale mashed feeding with FCR 0.83; 1.21 kg of FCE and FCR / SGR; 1.05; the highest growth rate was achieved in carp under supplementary by grinded triticale (1,2 mm) feeding with SGR: 0.86 %.d-1.; worse results were observed in carp feeding by triticale without processing: FCR: 1.27; FCE: 0.79 kg; FCR / SGR: 1.61; SGR: 0.79 %.d-1.

O triticale é um cereal híbrido, resultante do cruzamento artificial entre trigo e centeio. Tolerante a estresses ambientais e com atributos nutricionais favoráveis, tem potencial para auxiliar no suprimento da demanda mundial por alimentos, proporcionando uma matéria-prima alternativa ao trigo. Neste trabalho, foi realizada a caracterização físico-química e reológica do triticale visando à aplicação de sua farinha em biscoito tipo cookie. Os grãos de treze genótipos de triticale e dois genótipos de trigo, utilizados para fins comparativos, foram analisados quanto à ocorrência de germinação, peso do hectolitro, umidade, proteínas, lipídios, cinzas, amido, falling number e volume de sedimentação em SDS. Posteriormente, foram condicionados à umidade de 15,5%, submetidos à moagem e avaliados quanto à taxa de extração de farinha total e percentual das frações de quebra e redução. As farinhas foram analisadas quanto à umidade, cinzas, cor, glúten, capacidade de retenção de solventes e farinografia. Os triticales diferiram dos trigos no menor conteúdo de proteínas (com exceção da cultivar BRS Ulisses), maior quantidade de cinzas e desempenho inferior nas avaliações de falling number, volume de sedimentação em SDS e parâmetros farinográficos de tempo de desenvolvimento e estabilidade da massa. Além disso, apresentaram menor conteúdo de glúten, inclusive com alguns genótipos em que não foi possível detectá-lo pelo método convencional. De acordo com as características, os triticales não apresentaram aptidão para a panificação, mas poderiam ser empregados na malteação para produção de bebidas fermentadas, aditivação de farinhas com elevado falling number, alimentos extrusados, barras de cereais, cereais matinais, mistura multigrãos e formulações que não necessitam de farinhas com elevada força de glúten, como biscoitos e bolos. Desta forma, dois genótipos de triticale: TLD 1202 e BRS Minotauro, com diferentes conteúdos de glúten, foram selecionados para substituir a farinha do trigo LD 122105 na produção de biscoitos tipo cookie. Três formulações de biscoitos, cada qual contendo apenas uma das farinhas, foram analisadas quanto à composição proximal, massa (antes e após forneamento), diâmetro, espessura, fator de expansão, além de cor e textura instrumentais. Também foram submetidos às análises microbiológicas exigidas pela legislação vigente e avaliados sensorialmente. Os biscoitos produzidos com triticale apresentaram menor teor de proteínas, porém maior diâmetro e consequentemente, maior fator de expansão. A substituição da farinha de trigo pela de triticale também conferiu menor dureza e fraturabilidade e em termos sensoriais, embora as três formulações tenham sido bem aceitas, aquelas elaboradas com farinha de triticale alcançaram as melhores pontuações. Assim, foi possível substituir totalmente a farinha de trigo pela de triticale na elaboração dos biscoitos, mantendo as características do produto e independentemente da quantidade de glúten das farinhas. / Triticale is a hybrid cereal resulting from artificial crossing between wheat and rye. Being resistant to environmental stresses and presenting good nutritional attributes, it has the potential to increase the world food supply, providing an alternative grain to wheat. This research investigated the physicochemical and rheological properties of triticale with the purpose of applying its flour in cookies. The grains of thirteen genotypes of triticale and two wheat varieties, used for comparative purposes, were analyzed for the occurrence of germination, hectoliter weight, moisture, protein, lipids, ash, starch, falling number and volume of sedimentation in SDS. Afterwards, they were conditioned to 15,5% of moisture, submitted to grinding and evaluated for total flour extraction rate and percentage of breakage and reducing fractions. Flours were analyzed for moisture, ash, color, gluten, solvent retention capacity and farinography. The triticales differentiated of wheats by lower protein content (except BRS Ulisses), higher amount of ash and lower performance in the tests of falling number, sedimentation volume and farinograph parameters such as development time and stability of mass. Moreover, they had lower gluten content, including varieties that it was not possible to detect by conventional method. According to the characteristics, triticales do not show suitability for panification, but could be used in malting to produce fermented beverages, as additives of flour with high falling number, extruded foods, cereal bars, breakfast cereals, multigrain mix and formulations that do not require flour with high gluten strength, such as cookies and cakes. Two triticales: TLD 1202 and BRS Minotauro, with different gluten levels were selected to replace the wheat flour LD 122105 in the production of cookies. Three cookies formulations were prepared, each containing only one of the flours. The cookies were subjected to proximate composition, mass measurement (before and after baking), diameter, thickness, cookie factor, and instrumental color and texture analysis. The microbiological safety of cookies was guaranteed through the tests required by current legislation and subsequent application of the acceptance tests. The cookies produced with triticale had lower protein content, but larger diameter and consequently, greater expansion factor. The replacement of wheat flour by triticale also reduced hardness and friability of cookies and in sensory terms, although the three formulations had been well accepted, those prepared with triticale flour achieved the best scores. Thus it was possible to completely replace wheat flour by triticale in the cookie formulation, keeping the product characteristics and regardless of the amount of gluten of flour.

O triticale é um cereal híbrido, resultante do cruzamento artificial entre trigo e centeio. Tolerante a estresses ambientais e com atributos nutricionais favoráveis, tem potencial para auxiliar no suprimento da demanda mundial por alimentos, proporcionando uma matéria-prima alternativa ao trigo. Neste trabalho, foi realizada a caracterização físico-química e reológica do triticale visando à aplicação de sua farinha em biscoito tipo cookie. Os grãos de treze genótipos de triticale e dois genótipos de trigo, utilizados para fins comparativos, foram analisados quanto à ocorrência de germinação, peso do hectolitro, umidade, proteínas, lipídios, cinzas, amido, falling number e volume de sedimentação em SDS. Posteriormente, foram condicionados à umidade de 15,5%, submetidos à moagem e avaliados quanto à taxa de extração de farinha total e percentual das frações de quebra e redução. As farinhas foram analisadas quanto à umidade, cinzas, cor, glúten, capacidade de retenção de solventes e farinografia. Os triticales diferiram dos trigos no menor conteúdo de proteínas (com exceção da cultivar BRS Ulisses), maior quantidade de cinzas e desempenho inferior nas avaliações de falling number, volume de sedimentação em SDS e parâmetros farinográficos de tempo de desenvolvimento e estabilidade da massa. Além disso, apresentaram menor conteúdo de glúten, inclusive com alguns genótipos em que não foi possível detectá-lo pelo método convencional. De acordo com as características, os triticales não apresentaram aptidão para a panificação, mas poderiam ser empregados na malteação para produção de bebidas fermentadas, aditivação de farinhas com elevado falling number, alimentos extrusados, barras de cereais, cereais matinais, mistura multigrãos e formulações que não necessitam de farinhas com elevada força de glúten, como biscoitos e bolos. Desta forma, dois genótipos de triticale: TLD 1202 e BRS Minotauro, com diferentes conteúdos de glúten, foram selecionados para substituir a farinha do trigo LD 122105 na produção de biscoitos tipo cookie. Três formulações de biscoitos, cada qual contendo apenas uma das farinhas, foram analisadas quanto à composição proximal, massa (antes e após forneamento), diâmetro, espessura, fator de expansão, além de cor e textura instrumentais. Também foram submetidos às análises microbiológicas exigidas pela legislação vigente e avaliados sensorialmente. Os biscoitos produzidos com triticale apresentaram menor teor de proteínas, porém maior diâmetro e consequentemente, maior fator de expansão. A substituição da farinha de trigo pela de triticale também conferiu menor dureza e fraturabilidade e em termos sensoriais, embora as três formulações tenham sido bem aceitas, aquelas elaboradas com farinha de triticale alcançaram as melhores pontuações. Assim, foi possível substituir totalmente a farinha de trigo pela de triticale na elaboração dos biscoitos, mantendo as características do produto e independentemente da quantidade de glúten das farinhas. / Triticale is a hybrid cereal resulting from artificial crossing between wheat and rye. Being resistant to environmental stresses and presenting good nutritional attributes, it has the potential to increase the world food supply, providing an alternative grain to wheat. This research investigated the physicochemical and rheological properties of triticale with the purpose of applying its flour in cookies. The grains of thirteen genotypes of triticale and two wheat varieties, used for comparative purposes, were analyzed for the occurrence of germination, hectoliter weight, moisture, protein, lipids, ash, starch, falling number and volume of sedimentation in SDS. Afterwards, they were conditioned to 15,5% of moisture, submitted to grinding and evaluated for total flour extraction rate and percentage of breakage and reducing fractions. Flours were analyzed for moisture, ash, color, gluten, solvent retention capacity and farinography. The triticales differentiated of wheats by lower protein content (except BRS Ulisses), higher amount of ash and lower performance in the tests of falling number, sedimentation volume and farinograph parameters such as development time and stability of mass. Moreover, they had lower gluten content, including varieties that it was not possible to detect by conventional method. According to the characteristics, triticales do not show suitability for panification, but could be used in malting to produce fermented beverages, as additives of flour with high falling number, extruded foods, cereal bars, breakfast cereals, multigrain mix and formulations that do not require flour with high gluten strength, such as cookies and cakes. Two triticales: TLD 1202 and BRS Minotauro, with different gluten levels were selected to replace the wheat flour LD 122105 in the production of cookies. Three cookies formulations were prepared, each containing only one of the flours. The cookies were subjected to proximate composition, mass measurement (before and after baking), diameter, thickness, cookie factor, and instrumental color and texture analysis. The microbiological safety of cookies was guaranteed through the tests required by current legislation and subsequent application of the acceptance tests. The cookies produced with triticale had lower protein content, but larger diameter and consequently, greater expansion factor. The replacement of wheat flour by triticale also reduced hardness and friability of cookies and in sensory terms, although the three formulations had been well accepted, those prepared with triticale flour achieved the best scores. Thus it was possible to completely replace wheat flour by triticale in the cookie formulation, keeping the product characteristics and regardless of the amount of gluten of flour.

Thesis (PhD)--Stellenbosch University, 2013. / ENGLISH ABSTRACT: Conventional, advanced and fractionation pretreatment technologies were employed to recover and/or enhance the efficacy of the main constituents present in lignocellulosic biomass. Bamboo and triticale bran are novel feedstocks and hence their response towards treatment is unknown. Thus, to assist with the characterisation of these feedstock, in terms of the amount of sugar released during acid and enzymatic hydrolysis, use were made of conventional pretreatment technologies. Pretreatment involved the use of either the conventional single-stage dilute-acid or the conventional acid-catalysed steam-explosion process at times, temperatures and acid concentration ranging between 5 to 40 min, 120 to 214°C, and 0.002 to 0.055 (H3O+) gmol/L, respectively. For additional comparison, results were also obtained from an established feedstock namely sugarcane bagasse, by subjecting it to the single-stage dilute-acid process, at similar pretreatment conditions employed during the treatment of the other feedstocks. Sugarcane bagasse and bamboo, upon pretreatment and enzymatic hydrolysis, both yielded a similar combined sugar recovery yield of 78.0% and 81.2%, respectively. Alternatively, only 55.3% (w/w) of the total sugar content in triticale bran could be recovered. Triticale bran consists predominantly of hemicellulose which, compared to cellulose, the main constituent in sugarcane bagasse and bamboo, is more susceptible to degradation. Thus, to enhance the combined sugar recovery yield, it is recommended that triticale bran be treated at less severe pretreatment conditions, in order to preserve the hemicellulose. To further enhance the amount of sugar (i.e. cellulose and hemicellulose) that can be recovered from sugarcane bagasse, the use of a two- rather than one-stage dilute acid process was proposed. The single-stage dilute acid process, despite being the subject of many research efforts, failed to recover more than 83% (w/w) of the total sugar content in sugarcane bagasse. Following an extensive literature study, it was concluded that sugarcane bagasse comprises a hemicellulose and cellulose fraction which dictates the use of different pretreatment conditions in order to ensure their effective recovery. The use of a more advance two-step dilute acid process was therefore proposed as it allows for multiple-sets of pretreatment conditions which accommodate the requirements set forth by each of the polysaccharides present in sugarcane bagasse. With the assistance of response surface methodology, a 4.8% (w/w) improvement over the single-stage method was calculated for the two-stage process, by assuming both pretreatment technologies operated at optimum pretreatment conditions. This improvement, which is similar to the 7.7% (w/w) obtained with substrates other than sugarcane bagasse, was accredited to the use of multiple-sets of pretreatment conditions. Both low and high severity pretreatment conditions were applied to maximise the recovery of hemicellulose and cellulose, respectively. In the case of bamboo however, little can be gained by using the two- in lieu of the one-stage method, as similar pretreatment conditions are required to maximise both hemicellulose and cellulose recovery. Alternatively, a three- rather than a two-stage process needs to be applied, when treating triticale bran, to accommodate for an additional set of pretreatment conditions required to recover arabinan, a third polysaccharide. In order to realise the full potential of sugarcane bagasse, use was made of a fractionation method, which in addition to the recovery of polysaccharide (i.e. cellulose and hemicellulose), also allowed for the recovery of the polyphenolic content (i.e. lignin) thereof. Limited by the complexity of the fractionation process, sugarcane bagasse was selected as the preferred substrate to be subjected to fractionation, mainly because of its availability in the South African (established sugar milling industry), and ease of treatment using both conventional (e.g. single-stage) and advanced (e.g. two-stage) pretreatment technologies. A novel fractionation technology, involving the use of the ionic liquid 1-butyl-3- mehylimidazolium methyl sulphate ([BMiM]MeSO4), was devised to separate the main constituents of sugarcane bagasse. Although other ionic liquid fractionation examples also exist in literature, processes used caused production of multi-component product streams with 34% (w/w) of the original lignin and hemicellulose being recovered in the same product stream. Tests conducted during the present study confirmed these results and further indicated that the production of multi-constituent product streams could not be avoided by using acetone, an acetone-water mixture or a sodium hydroxide solution as the solvent in a subsequent solvent extraction step. Hence, to avoid the production of multi-component product streams, a hemicellulose pre-extraction step, comprising the single-stage dilute acid process, was introduced to extract and recover 75% (w/w) of the hemicellulose content. The remaining solid was subjected to ionic liquid treatment whereafter it was effectively separated into cellulose and lignin enriched product streams through solvent extraction. Up to 73% (w/w) of the original lignin and cellulose content was recovered using optimum operating conditions (120 min; 125°C). Comparison of the novel ionic liquid ([BMiM]MeSO4) with 1-ethyl-3-methylimidazolium acetate, an established ionic liquid, identified the former to be the superior delignification solvent whereas the latter contributed more towards the digestibility of the residual solids. In conclusion, methods for the effective recovery of polysaccharides and polyphenol units from established (i.e. sugarcane bagasse) and novel (i.e. bamboo, triticale bran) lignocellulosic feedstocks have been demonstrated through the application of conventional (single-stage), advanced (two-stage) and fractionation pretreatment technologies. Economic improvement is promised through the application of these constituents as they may serve as precursor chemicals for the production of value-added products that may replace the fuel and chemicals currently derived from fossil carbon resources. / AFRIKAANSE OPSOMMING: Konvensionele, gevorderde en fraksionering voorafbehandeling tegnologieë is gebruik om die herwinning en gebruiksaamheid van die hoofbestanddele wat in lignosellulose biomassa aanwesig is, te verbeter. Bamboes en tritikale semels is nuwe rou materiale en dus is hul reaksie op behandeling onbekend. Ten einde die karaktereienskappe van hierdie rou materiale, in terme van die hoeveelheid suiker wat gedurende die suur- en suiker ensimatiese-hidrolise vrygestel word, te bepaal, is gebruik gemaak van konvensionele voorbehandeling tegnologieë. Voorbehandeling behels die gebruik van óf die konvensionele enkelstadium vedunde-suur óf die konvensionele suur-gekataliseerde stoomontploffingsproses; by tye, temperature en suurladings wat wissel tusen 5 en 40 minute, 120 tot 214°C, en 0.002 tot 0.055 (H3O+)gmol/L, onderskeidelik. Vir verdere vergelykings is resultate vanaf ’n gevestigde rou materiaal, naamlik suikerriet reste, verkry, deur dit te onderwerp aan ’n enkelstadium verdunde suur proses met dieselfde voorbehandeling toestande wat gegeld het gedurende die behandeling van die ander roumateriale. Tydens voorbehandeling en ensimaties-hidrolise het suikerriet reste en bamboes ’n gelyke gekombineerde terugwinnings opbrengs van 78.0% en 81.2% suiker, onderskeidelik, gelewer. Daar kon egter net 55.3% (w/w) van die totale suikerinhoud van tritikale semels herwin word. Tritikale semels bestaan hoofsaaklik uit hemisellulose, wat meer vatbaar is vir degradasie ten opsigte van sellulose, die hoof bestanddeel van suikerriet reste en bamboes. Om dus die gekombineerde suikerherwinnings-opbrengs te verbeter, word daar voorgestel dat tritikale semels aan minder strawwe toestande onderwerp word, om sodoende die hemisellulose te bewaar. Om verder die hoeveelheid suiker (d.w.s glukose en xilose) wat vanuit suikerriet reste herwin kan word, te verbeter, is die gebruik van ’n twee- in plaas van ’n eenstadium verdunde suur proses, voorgestel. Die enkelstadium verdunde suur proses het, ten spyte daarvan dat dit al die onderwerp van verskillende navorsing projekte was, nie daarin geslaag om meer as 83% (w/w) van die totale suikerinhoud vanuit die suikerriet reste te herwin nie. Na ’n uitgebreide literatuurstudie is daar tot die slotsom gekom dat suikerriet reste bestaan uit ’n hemisellulose deel en ’n sellulose deel wat die gebruik van verskillende voorbehandeling toestande noodsaak, om sodoende effektiewe herwinning daarvan te verseker. Die aanwending van ’n meer gevorderde twee-stap verdunde suur proses is dus voorgestel, aangesien dit van veelvoudige-stelle voorbehandelings toestande, soos vereis deur die polisakkariedes in suikerriet reste, gebruik maak. Deur die toepassing van reaksie oppervlakte metodologie, is ’n 4.2% verbetering op die enkel-stadium metode vir die twee-stadium proses behaal deur aan te neem dat beide van hierdie prosesse, by optimum kondisies vir maksimale suiker herwinning, uitgevoer is. Hierdie verbetering is soortgelyk aan die 7.7% (w/w) verbetering wat voorheen met andersoortige substrate (uitgesonder suikerriet reste) verkry is. Sodanige verhoging word toegeskryf aan die gebruik van veelvoudige stelle van voorbehandeling toestande, wat beide meer en minder strawwe toestande insluit, om sodoende die herwinning van xilose en glukose onderskeidelik te maksimeer. In die geval van bamboes, is die twee-stadium metode nie superieur tot die een-stadium metode nie, aangesien soortgelyke voorbehandeling-toestande benodig word om beide die herwinning van xilose en glukose te maksimeer. Alternatiewelik moet ’n drie-stadium in plaas van ’n twee-stadium proses gebruik word wanneer tritikale semels behandel word aangesien ’n bykomende stel voorbehandeling toestande benodig word om arabinan, ’n derde polisakkaried, te herwin. Om sodoende die volle potensiaal van suikerriet reste te ontgin, is gebruik gemaak van ʼn fraksioneringstegnologie. Waar konvensionele voorbehandeling metodes slegs fokus op die herwinning van polisakkariedes (naamlik sellulose en hemisellulose), kan die fraksioneringsproses ook die poli-fenoliese inhoud (naamlik lignien) in lignosellulose, herwin. Weens die ingewikkeldheid van die fraksioneringsproses, is suikerriet reste gekies as die mees geskikte substraat vir fraksionering, hoofsaaklik omdat dit veral in die Suid- Afrikaanse konteks, maklik beskikbaar is en omdat dit ook maklik is om met beide die konvensionele (bv. die enkel-stadium) en die gevorderde (bv. die twee-stadium) voorbehandeling proses behandel te word. ʼn Nuut ontwikkelde fraksionering tegnologie wat gebruik maak van die ioniese vloeistof 1-butiel-3-metielimidazolium metielsulfaat ([BMiM]MeSO4) is ontwikkel, om die hoofbestanddele in suikerriet reste van mekaar te skei. Literatuur bevat verskeie voorbeelde waar ioniese vloeistowe gebruik word vir fraksionering. Die doeltreffendheid van hierdie prosesse is egter deur die produksie van multi-komponent produkstrome, waartydens tot en met ekwivalente hoeveelhede hemisellulose en lignien in dieselfde produkstrome herwin is, beperk. Hierdie resultate is tydens die studie deur middel van toetse bevestig. Sodanige toetse het ook aangedui dat die produksie van multi-komponent produkstrome nie deur die gebruikmaking van asetoon, ʼn asetoon-water mengsel of ʼn natrium hidroksied oplosmiddel, wat deel maak van ʼn opvolgende oplossing-ekstraksie-stap, vermy kon word nie. Om gevolglik die vervaardiging van multi-komponent produkstrome te vermy, is ʼn hemisellulose vooraf-ekstraksie stap, bestaande uit die enkel-stap verdunde suur proses, gebruik, om sodoende 75% (w/w) van die hemisellulose inhoud in suikerriet reste, te herwin. Die oorblywende vastestof was onderwerp aan ioniese vloeistof behandeling waarna dit effektiewelik geskei is in onderskeidelik, sellulose en lignien verrykte produkstrome, verkry deur gebruikmaking van ʼn oplossing-ekstraksie-stap. Tot en met 73% (w/w) van die oorspronklike lignien en sellulose inhoud was herwin deur gebruik te maak van optimale behandelingskondisies (120 min, 125°C). ʼn Vergelyking tussen die nuut-geïdentifiseerde ioniese vloeistof ([BMiM]MeSO4) en 1-etiel-3-metielimidazolium asetaat, ʼn gevestigde ioniese vloeistof, het aangetoon dat eersgenoemde ʼn superieure delignifikasie oplosmiddel is terwyl laasgenoemde ʼn groter bydra tot die verteerbarheid van die oorblywende reste lewer. Ten slotte het hierdie studie, metodes vir die effektiewe herwinning van polisakkariedes en poli-fenoliese eenhede, vanaf gevestigde (bv. Suikerriet reste) en nuwe (bv. bamboes en tritikale semels) lignosellulose rou materiale, gedemonstreer, deur telkens van konvensionele (enkel-stadium), gevorderde (twee-stadium) en fraksionerings voorbehandeling tegnologieë gebruik te maak. Ekonomiese verbetering kan dus verwag word indien hierdie bestanddele as voorloper chemikalieë vir die produksie van waarde toegevoegde produkte aangewend word, aangesien sodanige produkte die plek kan inneem van brandstof en chemikalieë wat tans vanuit fossielbronne vervaardig word.

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