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首页> 外文期刊>Biochemical Engineering Journal >Dissolution kinetics of crystalline alpha-glucose in 2-methyl 2-butanol
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Dissolution kinetics of crystalline alpha-glucose in 2-methyl 2-butanol

机译:结晶α-葡萄糖在2-甲基2-丁醇中的溶解动力学

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摘要

The purpose of the present study is the development of a kinetic model to predict and understand the dissolution of crystalline a-glucose in 2-methyl 2-butanol.The model takes into account three processes that might control the dissolution rate of a-glucose crystals.The first step,the detachment of alpha-glucose molecules from the solid surface at the solid-liquid interface,is characterised by k_R,the time-independent rate constant for interfacial reaction.The second step,the mass transport of alpha-glucose from the solid-liquid interface to the bulk solution across the boundary layer,is characterised by k_T(L(t)),the rate constant for transport which depends on the particle size,L(t),and hence on time.The third step is the mutarotation of a-glucose in solution,characterised by the forward mutarotation kinetic constant,k_1.The constants k_R and k are obtained by fitting the model to the experimental data of alpha-and beta-glucose concentration in the bulk as a function of time.k_T(L(t))is estimated using correlations based on geometry,operational conditions and alpha-glucose particle size.The particle size distribution of the primary solid particles was experimentally determined.The model fits well the experimental results,and reveals that,for stirring speeds between 300 and 700 rpm,both transport and interfacial reaction share the control of the dissolution rate of alpha-glucose in 2-methyl 2-butanol.
机译:本研究的目的是建立动力学模型,以预测和了解结晶的a-葡萄糖在2-甲基-2-丁醇中的溶解度,该模型考虑了可能控制a-葡萄糖晶体溶解速率的三个过程。第一步,α-葡萄糖分子在固液界面处从固相表面分离,其特征在于k_R,是界面反应的时间无关的速率常数。第二步,α-葡萄糖的质量传递跨边界层到本体溶液的固液界面的特征是k_T(L(t)),传输速率常数取决于粒径,L(t),并因此取决于时间。第三步是α-葡萄糖在溶液中的旋转,以正向旋转动力学常数k_1为特征。常数k_R和k 是通过将模型拟合为体积中α-和β-葡萄糖浓度的实验数据作为函数而获得的时间.k_T(L(t ))是根据几何形状,操作条件和α-葡萄糖粒径使用相关性进行估算的。通过实验确定了初级固体颗粒的粒径分布。该模型与实验结果吻合得很好,并且表明搅拌速度在300至200之间700 rpm,运输和界面反应共同控制α-葡萄糖在2-甲基2-丁醇中的溶解速率。

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