General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2015 Vol.6(1): 38-41 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2015.V6.447

Effect of Agitation Speed for Enzymatic Hydrolysis of Tapioca Slurry Using Encapsulated Enzymes in an Enzyme Bioreactor

Siti Noraida Abd Rahim, Alawi Sulaiman, Ku Halim Ku Hamid, Nurul Aini Edama, and Azhari Samsu Baharuddin
Abstract—Agitation speed is an important factor in the industrial application for the mixing efficiency in order to increase productivity. In this study, the effect of agitation speed was investigated in a stirred bioreactor for hydrolysis of tapioca slurry into glucose by using encapsulated enzymes within calcium alginate-clay (alg-clay) beads. The hydrolysis process was tested at various agitation speeds from 40 to 200 rpm. The stability of alg-clay beads was examined in term of morphology of beads, enzyme leaching behavior and enzymes activity. The morphology of the alg-clay beads was investigated by Field Emission Scanning Electron Microscopy (FESEM). It was found that vigorous speed ruptured the beads structure. The result also showed that by increasing the agitation speed, the leakage of enzymes also increased. Therefore, it can be concluded that there was a strong correlation between the speed of agitation and the beads morphology. The optimum agitation speed which gave the highest amount of enzymes activity was 120 rpm.

Index Terms—Stirred bioreactor, agitation speed, alginate-clay beads, enzymes, tapioca slurry.

Siti Noraida Abd Rahim, Alawi Sulaiman, and Nurul Aini Edama are with the Tropical Agro-Biomass Research Group, Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia (e-mail: aida7627@yahoo.com, dr_alawi@salam.uitm.edu.my, ainiedama@yahoo.com).
Ku Halim Ku Hamid is with the Faculty of Chemical Engineering, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia (e-mail: kuhalim@salam.uitm.edu.my).
Azhari Samsu Baharuddin is with the Department of Process and Food, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia (e-mail: azharis@upm.edu.my).

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Cite: Siti Noraida Abd Rahim, Alawi Sulaiman, Ku Halim Ku Hamid, Nurul Aini Edama, and Azhari Samsu Baharuddin, "Effect of Agitation Speed for Enzymatic Hydrolysis of Tapioca Slurry Using Encapsulated Enzymes in an Enzyme Bioreactor," International Journal of Chemical Engineering and Applications vol. 6, no. 1, pp. 38-41, 2015.

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