Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB
Using crude soybean oil (CSO) as fluid and nanomagnetic immobilized phospholipase C (PLC) as fluidizing particles, the Eulerian–Lagrangian fluid-particle two-phase flow model was used to numerically simulate the law of motion of fluidizing particles in the magnetic fluidized bed (MFB). The main para...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6652780 |
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| author | Kuiren Chen Tong Wang Hong Wang Haoyuan Geng Jing Du Dianyu Yu Walid Elfalleh Zouhaier Mehrez Liqi Wang |
| author_facet | Kuiren Chen Tong Wang Hong Wang Haoyuan Geng Jing Du Dianyu Yu Walid Elfalleh Zouhaier Mehrez Liqi Wang |
| author_sort | Kuiren Chen |
| collection | DOAJ |
| description | Using crude soybean oil (CSO) as fluid and nanomagnetic immobilized phospholipase C (PLC) as fluidizing particles, the Eulerian–Lagrangian fluid-particle two-phase flow model was used to numerically simulate the law of motion of fluidizing particles in the magnetic fluidized bed (MFB). The main parameters were obtained by numerical simulation based on the discrete element method (DEM). The nanomagnetic PLC in the MFB was optimal to the enzymatic reaction by limiting the iteration step size to 3 × 10−5, the boundary condition to 20 × 300 mm, the opening rate to 37.5%, the condition of CSO flow rate to 0.01 m/s, and the magnetic field strength to 0.02T. After 2.0 h of reaction, the amount of residual phosphorus in the oil was 55.73 mg/kg, the content of 1, 2-DAG was 1.42%, and the nanomagnetic enzyme still had 97% relative activity. Hence, these optimal conditions can improve the efficiency and the stability of the nanomagnetic enzymatic reaction. |
| format | Article |
| id | doaj-art-c65093a66f9c40e583ffe3c3fb0ff106 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-c65093a66f9c40e583ffe3c3fb0ff1062025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66527806652780Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFBKuiren Chen0Tong Wang1Hong Wang2Haoyuan Geng3Jing Du4Dianyu Yu5Walid Elfalleh6Zouhaier Mehrez7Liqi Wang8School of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThe Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaEnergy Water Environment and Process Laboratory (LR18ES35), National Engineering School of Gabes, University of Gabes, Gabes 6072, TunisiaLaboratory of Energy Heat and Mass Transfer (LETTM), Faculty of Sciences of Tunis, El Manar University, Tunis 2092, TunisiaSchool of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, ChinaUsing crude soybean oil (CSO) as fluid and nanomagnetic immobilized phospholipase C (PLC) as fluidizing particles, the Eulerian–Lagrangian fluid-particle two-phase flow model was used to numerically simulate the law of motion of fluidizing particles in the magnetic fluidized bed (MFB). The main parameters were obtained by numerical simulation based on the discrete element method (DEM). The nanomagnetic PLC in the MFB was optimal to the enzymatic reaction by limiting the iteration step size to 3 × 10−5, the boundary condition to 20 × 300 mm, the opening rate to 37.5%, the condition of CSO flow rate to 0.01 m/s, and the magnetic field strength to 0.02T. After 2.0 h of reaction, the amount of residual phosphorus in the oil was 55.73 mg/kg, the content of 1, 2-DAG was 1.42%, and the nanomagnetic enzyme still had 97% relative activity. Hence, these optimal conditions can improve the efficiency and the stability of the nanomagnetic enzymatic reaction.http://dx.doi.org/10.1155/2021/6652780 |
| spellingShingle | Kuiren Chen Tong Wang Hong Wang Haoyuan Geng Jing Du Dianyu Yu Walid Elfalleh Zouhaier Mehrez Liqi Wang Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB Journal of Food Quality |
| title | Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB |
| title_full | Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB |
| title_fullStr | Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB |
| title_full_unstemmed | Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB |
| title_short | Application of Magnetic Nano-Immobilized Enzyme in Soybean Oil Degumming: Numerical Simulation in a Liquid-Solid MFB |
| title_sort | application of magnetic nano immobilized enzyme in soybean oil degumming numerical simulation in a liquid solid mfb |
| url | http://dx.doi.org/10.1155/2021/6652780 |
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