Valorization of Poultry Feather Protein Residues Using Subcritical Water Hydrolysis
PublicThis experiment analyzed the effect of temperature on subcritical water hydrolysis on natural poultry feathers for the isolation of high-value amino acids. Subcritical water hydrolysis is the process by which water in the range of 100 - 374 C converts and breaks down biomass. The hydrolysis machine was operated at three different temperatures (210, 230, and 250 C) at a constant flow rate of 10 mL / min. Differences between the hydrolysates were defined by performing Total Nitrogen, Chemical Oxygen Demand, and Nelson- Somogyi method testing. Initial hydrolysate analysis testing suggests that a low operating temperature and an operating time below 10 minutes may assist in getting optimum protein levels.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Publisher
- Identifier
- E-project-050620-170852
- Advisor
- Year
- 2020
- Sponsor
- Date created
- 2020-05-06
- Resource type
- Major
- Rights statement
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Donna_Murillo_Report.pdf | Public | Download |
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