Process intensification of continuous starch hydrolysis with a Couette-Taylor flow reactor
Hayato Masuda , Takafumi Horie , Robert Hubacz , Naoto Ohmura
AbstractStarch gelatinization and enzymatic hydrolysis was carried out in a continuous Couette–Taylor flow reactor with a water jacket. The degree of gelatinization and the concentration of reducing sugars produced via enzymatic saccharification were evaluated by varying operational variables: rotation speed of an inner cylinder, initial concentration of starch and reaction temperature. At the initial concentration of the starch suspension, 50 kg m−3, starch saccharification proceeded sufficiently even at low rotation speed of the inner cylinder and saccharification temperature. At the higher initial concentration, 100 and 150 kg m−3, a higher rotation speed of the inner cylinder and temperature of the saccharification section were required to obtain sufficient starch saccharification. Even in the case of C0 = 100 and 150 kg m−3, the more reducing sugar was obtained by choosing an adequate rotation speed of the inner cylinder and a reaction temperature.
|Journal series||Chemical Engineering Research & Design, ISSN 0263-8762|
|Publication size in sheets||0.5|
|Conference||14th European Conference on Mixing, 10-09-2012 - 13-09-2012, Warszawa, Polska|
|Keywords in English||Couette–Taylor flow reactor, continuous starch hydrolysis, process intensification, spatial temperature control, Carreau-Yasuda model, shear-thinning fluid|
|Score|| = 30.0, 27-04-2020, ArticleFromJournalAndMatConfByConferenceseries|
= 30.0, 27-04-2020, ArticleFromJournalAndMatConfByConferenceseries
|Publication indicators||= 14; = 1.0; : 2013 = 1.667; : 2013 = 2.281 (2) - 2013=2.293 (5)|
|Citation count*||1 (2015-03-03)|
|Uwagi||Volume 91, Issue 11 edited by Bałdyga Jerzy Robert, Pohorecki Ryszard|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.