Format

Send to

Choose Destination
Bioresour Technol. 2017 Oct;241:1094-1100. doi: 10.1016/j.biortech.2017.06.044. Epub 2017 Jun 12.

Impact of planetary ball mills on corn stover characteristics and enzymatic digestibility depending on grinding ball properties.

Author information

1
Korea Institute of Ceramic Engineering and Technology (KICET), 101, Soho-ro, Jinju-si, Gyeongsangnam-do 52851, Republic of Korea. Electronic address: leejinh1@kicet.re.kr.
2
Korea Institute of Ceramic Engineering and Technology (KICET), 101, Soho-ro, Jinju-si, Gyeongsangnam-do 52851, Republic of Korea.
3
Department of Materials Science and Chemical Engineering, Hanyang University, Ansan, Gyeonggi-do 15588, Republic of Korea.

Abstract

The impact of planetary mill pretreatment on corn stover size, crystallinity, and enzyme digestibility was investigated based on the grinding ball properties in an effort to reduce energy consumption. Alumina, zirconia, and steel balls were used, of which steel balls had the highest specific gravity but the lowest surface roughness while alumina balls had the lowest specific gravity and the highest roughness. The planetary mill pretreatment effectively reduced the size and crystallinity of the corn stover for all the ball types. Steel balls showed the highest size reduction effect in short milling time such as a 20min and alumina balls were effective at improving the surface area of the corn stover in a 60min milling time. The use of alumina balls resulted in the highest enzyme digestibility with a glucose yield of 91.9% when the milling time was 60min.

KEYWORDS:

Corn stover; Mechanical grinding; Planetary ball mill; Pretreatment

PMID:
28642052
DOI:
10.1016/j.biortech.2017.06.044
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center