(For USM Staff/Student Only)

EngLib USM > Ω School of Chemical Engineering >

Optimization of parameters to reduce water content in the production of isoamyl acetate /Farah Wahida Hairon

Optimization of parameters to reduce water content in the production of isoamyl acetate_Farah Wahida Hairon_K4_2011_875003871_NI
Kesan parameter penting bagi tindakbalas untuk mempertingkatkan pembentukan isoamil asetat melalui lipase memangkin pengesteran telah dilakukan dalam kajian ini. Pembentukan berenzim isoamil asetat telah dijalankan menggunakan isoamil alkohol dan asid asetik dengan Candida antarctica lipase pegun pada pelbagai keadaan. Peningkatan dalam nisbah enzim/substrat menghasilkan penukaran yang sama dan tidak akan menjejaskan kesan terlalu banyak terhadap tindak balas. Jumlah nisbah alkohol/asid mempunyai kesan yang signifikan terhadap kepekatan produk dan kandungan air yang dihasilkan. Air memainkan peranan yang penting dalam proses ini. Sejumlah minima air diperlukan untuk enzim memastikan pengesahan optimumnya dan selepas itu menjadi aktif dan jika kandungan air melebihi tahap optimumnya,ia akan menghalang aktiviti enzim. Maka dalam kajian ini keadaan optimum untuk kadar air yang dihasilkan telah diselidiki. Keadaan optimum yang diperolehi berdasarkan pada eksperimen ini ialah enam jam masa tindak balas, nisbah alkohol/asid pada 0.8 dan nisbah enzim/substrat pada 0.5. Data ini seterusnya akan digunakan untuk keperluan kawalan. ___________________________________________________________________________________ The effect of important reaction parameters for enhancing isoamyl acetate formation through lipase-catalyzed esterification were studied in this research. Enzymatic synthesis of isoamyl acetate was carried out using isoamyl alcohol and acetic acid with immobilized Candida antarctica lipase at various operating condition. Employing increase in enzyme/substrate ratio resulted in the same conversion and will not affect too much on the reaction. The amount of alcohol/acid ratio has a significant effect on the product concentration and water content produced. Water plays a crucial role in this process. A minimal amount of water is necessary enough for the enzyme to ensure its optimal confirmation and after that become optimally active. If the amount of water content exceeds its optimum value, it can disturb enzyme activity in the reaction. Hence, in this study the optimum condition for the water content produced were investigated. The optimum conditions for the water content produced obtained based on this experiment are six hour of reaction time, alcohol/acid ratio at 0.8, and enzyme/substrate ratio at 0.5. This data will be further utilized for the control purposes.
Contributor(s):
Farah Wahida Hairon - Author
Primary Item Type:
Final Year Project
Identifiers:
Accession Number : 875003871
Language:
English
Subject Keywords:
Isoamyl acetate production ; Water content ; Esterification process ; Immobilized lipase.
First presented to the public:
4/1/2011
Original Publication Date:
8/27/2020
Previously Published By:
Universiti Sains Malaysia
Place Of Publication:
School of Chemical Engineering
Citation:
Extents:
Number of Pages - 67
License Grantor / Date Granted:
  / ( View License )
Date Deposited
2020-08-27 12:00:33.641
Submitter:
Nor Hayati Ismail

All Versions

Thumbnail Name Version Created Date
Optimization of parameters to reduce water content in the production of isoamyl acetate /Farah Wahida Hairon1 2020-08-27 12:00:33.641