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The Preparation of Levulinic Acid by Acid-catalyzed Hydrolysis of Bamboo Shoot Shell in the Presence of Acidic Ionic Liquid Using the Box-Behnken Design

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Studies on the hydrolysis of bamboo shoot shell to levulinic acid with ionic liquid using Box-Behnken design were carried out. A regression model was developed to describe the effects of independent variables and their interactions on levulinic acid yield. The P-value of coefficient for R ionic liquid and reaction time were <0.0001 and 0.005, respectively, suggesting that the two effects were significant. The coefficient determination (R 2 = 96.18%) for the second-order model showed that good agreement between the experimental and modeled data was obtained. Confirmatory tests, with a levulinic acid yield of 38.2%, were obtained under the optimum conditions, which closely agreed with the predicted value.
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Keywords: Box–Behnken design; bamboo shoot shell; ionic liquid; levulinic acid; response surface methodology

Document Type: Research Article

Affiliations: 1: School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China 2: School of Agriculture and Food Science, Zhejiang A & F University, Lin'an, P. R. China 3: Faculty of Industrial Technology, Chiangrai Rajabhat University, Chiangrai, Thailand

Publication date: October 2, 2013

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