Process intensification of continuous starch hydrolysis with a Couette-Taylor flow reactor

Chemical Engineering Research and Design

Volumn 91, Issue 11, 2013, Pages 2259-2264

  Masuda, Hayato ^a   Horie, Takafumi ^a   Hubacz, Robert ^b   Ohmura, Naoto ^a  

^a KOBE UNIVERSITY   (Japan)

^b WARSAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Carreau Yasuda model; Continuous starch hydrolysis; Couette Taylor flow reactor; Process intensification; Shear thinning fluid; Spatial temperature control

Indexed keywords

DEGREE OF GELATINIZATION; ENZYMATIC SACCHARIFICATION; FLOW REACTORS; INITIAL CONCENTRATION; PROCESS INTENSIFICATION; SHEAR THINNING FLUIDS; STARCH GELATINIZATION; STARCH HYDROLYSIS;

CYLINDERS (SHAPES); ENZYMATIC HYDROLYSIS; GELATION; SACCHARIFICATION; SUSPENSIONS (FLUIDS);

STARCH;

EID: 84888375630     PISSN: 02638762     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cherd.2013.08.026     Document Type: Article

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