DocumentCode
518328
Title
Notice of Retraction
Optimization of enzymatic preparation process of reducing sugar from rice hull by response surface methodology
Author
Jiping Wen ; Benguo Liu ; Yongyi Zhu ; Yuxiang Ma
Author_Institution
Coll. of Grain & Food, Henan Univ. of Technol., Zhengzhou, China
Volume
1
fYear
2010
fDate
16-18 April 2010
Abstract
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
The enzymatic preparation process of reducing sugar from rice hull was optimized based on reducing sugar content and polymerization degree in this study. A central composite design of response surface methodology involving reaction temperature, enzyme dosage, pH and reaction time was used, and second-order model for the yeild was employed to generate the response surface. The optimum condition for the process was determined as follows: reaction temperature 53°C, enzyme dosage 10.5%, pH 4.5, reaction time 19 h. The reducing sugar content and polymerization degree at the optimum condition were 26.30% and 1.19, respectively.
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
The enzymatic preparation process of reducing sugar from rice hull was optimized based on reducing sugar content and polymerization degree in this study. A central composite design of response surface methodology involving reaction temperature, enzyme dosage, pH and reaction time was used, and second-order model for the yeild was employed to generate the response surface. The optimum condition for the process was determined as follows: reaction temperature 53°C, enzyme dosage 10.5%, pH 4.5, reaction time 19 h. The reducing sugar content and polymerization degree at the optimum condition were 26.30% and 1.19, respectively.
Keywords
biotechnology; crops; enzymes; optimisation; polymerisation; response surface methodology; sugar; central composite design; enzymatic preparation process optimization; polymerization degree; reaction temperature; response surface methodology; rice hull; sugar reduction; Biochemistry; Charge coupled devices; Composite materials; Educational institutions; Food technology; Optimization methods; Polymers; Response surface methodology; Sugar industry; Temperature; enzyme; optimization; reduce sugar; response surface methodology; rice hull;
fLanguage
English
Publisher
ieee
Conference_Titel
Computer Engineering and Technology (ICCET), 2010 2nd International Conference on
Conference_Location
Chengdu
Print_ISBN
978-1-4244-6347-3
Type
conf
DOI
10.1109/ICCET.2010.5486032
Filename
5486032
Link To Document