Study of Fluid Flow Characteristics in the Process of Enzymatic Hydrolysis of Corn Straw

摘要

The fluid flow characteristics in the process of enzymatic hydrolysis was studied and an efficient way to decrease the viscosity of the fluid using non-ionic surfactant Tween-80 was developed. The effect of dosage of Tween-80 on the concentration of glucose released from enzymatic hydrolysis was investigated. The results demonstrated that Tween-80 contributed to the reaction rate of enzymatic hydrolysis effectively and the concentration of glucose could be increased by 16.87% with 0.05 g/g Tween-80 added. The effects of viscosity and agitation Reynolds number of the fluid on the flow state of the fluid were also investigated. The results indicated that the viscosity of the fluid decreased significantly with the addition of Tween-80. The viscosity decreased to 0.132 Pa·s at the end of hydrolysis reaction with agitation Reynolds number of 1039 which was at the state of turbulent flow. The addition of Tween-80 contributed to the formation of turbulence flow which accelerated the reaction rate of enzymatic hydrolysis effectively.