Subcritical water hydrolysis of industrial cake leftovers for sugar production
Cakes are bakery goods that are frequently discarded. Cake leftovers are mostly carbs with a significant potential for sugar recovery using subcritical water hydrolysis; a clean, rapid, and sustainable approach. This study aimed to evaluate the highest sugar that could be recovered from cake leftove...
| Main Authors: | , , , , |
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| Format: | Article |
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Springer
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108581/ |
| _version_ | 1848865176329125888 |
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| author | Mustapa Kamal, Siti Mazlina Mohd Thani, Nurfatimah Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita |
| author_facet | Mustapa Kamal, Siti Mazlina Mohd Thani, Nurfatimah Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita |
| author_sort | Mustapa Kamal, Siti Mazlina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Cakes are bakery goods that are frequently discarded. Cake leftovers are mostly carbs with a significant potential for sugar recovery using subcritical water hydrolysis; a clean, rapid, and sustainable approach. This study aimed to evaluate the highest sugar that could be recovered from cake leftovers using subcritical water hydrolysis. The cake leftovers were hydrolyzed in a batch-type subcritical water reactor at the process conditions of 160°C − 200°C, process time (5−15 minutes), and solid loading (10 − 50). The yields of total sugar and reducing sugar rose parallelly to the process conditions. The optimal process parameters for sugar recovery of the cake leftovers were 200°C, 15 minutes, and 50, yielding a total sugar yield of 0.895 mg/ml and a reducing sugar yield of 0.700 mg/ml. Hydrolysis of the carbohydrates resulted in sucrose, glucose, fructose, galactose, xylose, and mannose. Results from the scanning electron microscope (SEM) demonstrated that at higher temperatures (200℃), the surface of cake leftovers looked to be considerably changed. This study has set the framework for future research into the uses and benefits of subcritical water hydrolysis. |
| first_indexed | 2025-11-15T14:00:33Z |
| format | Article |
| id | upm-108581 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:00:33Z |
| publishDate | 2022 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1085812024-09-26T08:11:06Z http://psasir.upm.edu.my/id/eprint/108581/ Subcritical water hydrolysis of industrial cake leftovers for sugar production Mustapa Kamal, Siti Mazlina Mohd Thani, Nurfatimah Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Cakes are bakery goods that are frequently discarded. Cake leftovers are mostly carbs with a significant potential for sugar recovery using subcritical water hydrolysis; a clean, rapid, and sustainable approach. This study aimed to evaluate the highest sugar that could be recovered from cake leftovers using subcritical water hydrolysis. The cake leftovers were hydrolyzed in a batch-type subcritical water reactor at the process conditions of 160°C − 200°C, process time (5−15 minutes), and solid loading (10 − 50). The yields of total sugar and reducing sugar rose parallelly to the process conditions. The optimal process parameters for sugar recovery of the cake leftovers were 200°C, 15 minutes, and 50, yielding a total sugar yield of 0.895 mg/ml and a reducing sugar yield of 0.700 mg/ml. Hydrolysis of the carbohydrates resulted in sucrose, glucose, fructose, galactose, xylose, and mannose. Results from the scanning electron microscope (SEM) demonstrated that at higher temperatures (200℃), the surface of cake leftovers looked to be considerably changed. This study has set the framework for future research into the uses and benefits of subcritical water hydrolysis. Springer 2022-12-24 Article PeerReviewed Mustapa Kamal, Siti Mazlina and Mohd Thani, Nurfatimah and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2022) Subcritical water hydrolysis of industrial cake leftovers for sugar production. Journal of Food Measurement and Characterization, 17 (3). 2204 - 2212. ISSN 2193-4126; ESSN: 2193-4134 https://link.springer.com/article/10.1007/s11694-022-01756-w 10.1007/s11694-022-01756-w |
| spellingShingle | Mustapa Kamal, Siti Mazlina Mohd Thani, Nurfatimah Taip, Farah Saleena Sulaiman, Alifdalino Omar, Rozita Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title | Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title_full | Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title_fullStr | Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title_full_unstemmed | Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title_short | Subcritical water hydrolysis of industrial cake leftovers for sugar production |
| title_sort | subcritical water hydrolysis of industrial cake leftovers for sugar production |
| url | http://psasir.upm.edu.my/id/eprint/108581/ http://psasir.upm.edu.my/id/eprint/108581/ http://psasir.upm.edu.my/id/eprint/108581/ |