The chemical and physical properties of steam-exploded wood at different temperatures and times at the same severity as a dietary fiber source

Abstract

The chemical and physical properties of steam-exploded pine chips were analyzed by varying the temperature (190 °C to 230 °C) and time (1.5 min to 20.0 min) of steam explosion at the same severity factor (Ro), i.e., 4.0. Then, their potential as a dietary fiber source was evaluated. Overall, the chemical properties, e.g., solid recovery, cellulose, hemicellulose, and total dietary fiber content, showed a tendency to decrease as the temperature increased as well as an increasing lignin content. The physical properties, e.g., water-holding capacity, oil-holding capacity, and swelling capacity, showed decreased values in pine chips subjected to steam explosion at a temperature of 210 °C or greater. The chemical and physical properties of the steam-exploded pine chips, which were subjected to steam explosion at different temperatures and times at the selected Ro) considerably changed, starting at a temperature of 200 °C for 11.5 min. Even with the same severity factor, the steam-exploded pine chips at a temperature of 200 °C for 11.5 min showed the greatest improvement in the physical properties, i.e., water holding capacity (8.3 g/g), oil holding capacity (6.8 g/g), and swelling capacity (4.9 mL/g).