Most research on Nanobubble Water (NBW) for lignocellulose conversion has focused on anaerobic digestion, with relatively few studies examining direct pretreatment methods such as liquefaction. In this study, we explored the potential of NBW as a pretreatment method for bagasse meal liquefaction. Bagasse
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Most research on Nanobubble Water (NBW) for lignocellulose conversion has focused on anaerobic digestion, with relatively few studies examining direct pretreatment methods such as liquefaction. In this study, we explored the potential of NBW as a pretreatment method for bagasse meal liquefaction. Bagasse meal was treated with oxygen, nitrogen, and carbon dioxide NBW. Changes in component composition ratio, crystallinity, total crystallinity index (TCI), lateral order index (LOI), pyrolysis peak temperature (
Tmax), and apparent activation energy (
Ea′) were investigated. For the liquefaction process, changes in residue content, apparent liquefaction reaction rate constant (
k′), average molecular weight, hydroxyl value, functional group information, and
Tmax of the liquefied residue were examined. Results showed a 2.0–3.0% decrease in cellulose and a 1.0–4.0% decrease in lignin. Crystallinity increased by 5.8–12%, TCI decreased by 6.7–13%, and LOI increased by 4.7–9.8%.
Tmax decreased by 1.6–3.5 °C, and
Ea′ decreased by 1.9–2.8%, both reaching their lowest values with carbon dioxide NBW. At this time, the residue content decreased by 6.3–19%, and
k′ increased by 50%. These findings indicate that NBW pretreatment is a promising approach for liquefying bagasse meal under laboratory conditions. Future investigations will be directed towards its scalability and economic viability.
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