Glucose recovery yield (enzymatic hydrolysis)%a | Overall glucose recovery yield (g of glucose/g of raw material)b | Xylose recovery yield (enzymatic hydrolysis)%a | Overall xylose recovery yield (g of xylose/g of raw material)b | |
---|---|---|---|---|
SCB | 18.4 ± 1.0 | 0.07 | 9.9 ± 0.7 | 0.02 |
HTT SCB 160 °C | 30.5 ± 0.8 | 0.12 | 25.5 ± 1.1 | 0.06 |
HTT SCB 170 °C | 46.3 ± 6.0 | 0.17 | 49.6 ± 4.6 | 0.09 |
HTT SCB 180 °C | 60.4 ± 4.7 | 0.25 | 74.1 ± 4.1 | 0.12 |
HTT SCB 190 °C | 75.5 ± 1.5 | 0.28 | 95.1 ± 0.8 | 0.10 |
ESCB | 25.5 ± 0.9 | 0.09 | 18.1 ± 0.8 | 0.04 |
HTT ESCB 160 °C | 31.7 ± 4.0 | 0.11 | 31.5 ± 4.5 | 0.06 |
HTT ESCB 170 °C | 50.8 ± 0.8 | 0.18 | 64.6 ± 2.7 | 0.10 |
HTT ESCB 180 °C | 68.6 ± 5.2 | 0.24 | 84.9 ± 5.0 | 0.11 |
HTT ESCB 190 °C | 86.9 ± 3.5 | 0.30 | 95.0 ± 3.3 | 0.08 |