| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308951 |
| ISSN: | 0104-6632 |
| Autors: | Resende, M.M1 Vieira, P.G Sousa-Junior, R Giordano, R.L.C Giordano, R.C |
| Institucions: | 1Universidade Federal de Sao Carlos, Departamento de Engenharia Quimica, Sao Carlos, Sao Paulo. Brasil |
| Any: | 2004 |
| Període: | Jun |
| Volum: | 21 |
| Número: | 2 |
| Paginació: | 175-184 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | A bench-scale, continuous vortex flow reactor (VFR), with a radius ratio, h, equal to 0.48 and an aspect ratio, G, equal to 11.19 was studied. This reactor may be used in the enzymatic hydrolysis of polypeptides obtained from sweet cheese whey with enzymes immobilized on agarose gel. Operational conditions were 2410 < Req < 11793 and 30-min residence time for glycerol-water, 14% w/w, 27ºC (Reax = 1.1) and for water, 38ºC (Reax = 1.5). Residence time distributions (RTDs) were obtained after pulse injections of different tracers (including dyed solid particles). Mass transfer coefficients of a lumped-parameter model of the reactor were estimated from these data. Model fitting to experimental data was accurate. Working conditions were selected so that transport properties of the fluids would be similar to the ones in the actual process at the final stages of whey hydrolysis |
| Disciplines | Química |
| Paraules clau: | Ingeniería química, Biotecnología, Suero de queso, Proteólisis, Reactor de flujo vorticeal, Agarosa |
| Keyword: | Chemistry, Chemical engineering, Biotechnology, Cheese whey, Proteolysis, Vortex flow reactor, Agarose |
| Text complet: | Texto completo (Ver HTML) |
