Determination of Process Stability and Response for Glucose Isomerisation Process

摘要

Production of fructose from glucose isomerisation process using a commercial immobilized glucose isomerase (IGI), involved many factors such as pH, temperature, feed flow rate and initial glucose concentration. This study is focused on determination of process stability, eigenvalues, l , and response of the process, eigenvector, x , at various space velocity, D = F/V ( F = feed flow rate mLmin -1 and V = volume of packed-bed reactor, 65mL) with initial steady state of glucose and fructose concentration in improving formation of fructose. Simplified Michelis-Menten model was derived for glucose isomerisation with initial concentrations of glucose from 18 gL -1 . The temperature under study was 60oC with pH of 7 and D from 0, 0.3,1, 5 and 10 per minute. From the results, the steady- state of glucose concentration was obtained at 16.375 g/L and 1.75 gL -1 . At D = 0.3 the eigenvalues, l , for glucose and fructose are–0.3 and –0.0002 which show that the process is stable as the eigenvalues is negative whereas the faster response is given by the eigenvector, x with values of [-0.3;0]. Increase D will increase the response of the process but at same time maintain the stability of the process.