AN IMPROVED DYNAMIC-MODEL OF THE BATCHWISE INTERESTERIFICATION OF OIL AND FAT USING A MICROAQUEOUS BIOREACTOR

An improved model of enzymatic interesterification of oil and fat susceptible to the effect of water concentration was investigated for a batchwise reaction. This model was derived from the glyceride-enzyme complex model in which water concentration in the reactor was assumed to be constant. Parameters involved in the model such as intrinsic rate constants and overall mass transfer coefficients were estimated by a trial-and-error method so as to minimize the discrepancy between experimental data and calculated values. It was confirmed that the dynamic behavior not only of the substrates but also of water concentration can be successfully expressed by the improved model. It can be utilized for process analysis and control system design for interesterification of oil and fat using a microaqueous bioreactor. © 1990, The Society of Chemical Engineers, Japan. All rights reserved.