Production of isoamyl acetate with candida antarctica lipase b (calb) as enzyme in a solvent-free system using miniaturised intensified reactor
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Date
2018-06
Authors
Sathiswaran Sangaran
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Abstract
Isoamyl acetate is a type of ester that has similar fragrance to banana. It is widely being
used as banana flavouring in food industries. Initially, isoamyl acetate was extracted
using tradition method from plants and fruits, and then followed by chemical synthesis.
Over the time, the esterification process is conducted using enzyme because consumers
highly prefer naturally synthesized ester compared to chemically synthesized ester. On
the other hand, lately process intensification is gaining momentum among the
researchers. This is because the maximum conversion and yield can be achieved in
shorter time in miniaturised intensified reactors compared to the large conventional
reactors. Thus this study is conducted to investigate the performance of isoamyl acetate
production using enzyme Candida antarctica Lipase B (CALB) in miniaturised
intensified reactors. The effect of operating parameters such as reaction temperatures,
acid-alcohol ratio and presence of enzyme on the final concentration and conversion of
isoamyl acetate produced was studied using One-Factor-At-A-Time (OFAT) method
and also Response Surface Methodology (RSM) to optimise the results. The results of
OFAT show that it is more reliable than RSM method because the regression coefficient
value is very closer to unity which is more than 0.91. The optimum operating condition
obtained through OFAT is 50⁰C for temperature and 0.6 for acid-alcohol ratio. The
optimum temperature with enzyme is 40⁰C.