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河北祥鹄科学仪器有限公司

100B Study on Extraction Kinetics of Konjac Glucomannan

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[Abstract]:
NoteTheresearcherfromtheSchoolofChemicalEngineeringandPharmaceuticalEngineeringofWuhanUniversityofTechnologycompletedapaperdiscussingtheextractionkineticsofKonjacglucomannan,publishedintheimportantjou
Note

The researcher from the School of Chemical Engineering and Pharmaceutical Engineering of Wuhan University of Technology completed a paper discussing the extraction kinetics of Konjac glucomannan, published in the important journal .

Abstract

Objective: To investigate the extraction kinetics of konjac glucomannan and provide a theoretical basis for future extraction process design. Method: The extracted kinetic model is created on the premise of Fick's law of diffusion. Results: The model of KGM purification process dynamics accords with the first-order kinetic equation. The final result of the experiment is well matched with the kinetic equation. The KGM process of water purification by internal diffusion control, the apparent activation energy is Ea. = 1.996; 104J / mol. Conclusion: The equations of the kinetic model of the KGM extraction process created are accurate.

Details

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Conclusion

Using Fick's law, the kinetic model of KGM extraction was established by mass transfer mechanism analysis. KGM extraction in konjac is a very complicated process. From the kinetic model and experimental data analysis, the rate constant is not only related to temperature, but also to medicinal materials. The particles themselves are related and are mainly controlled by internal diffusion. After data fitting, the final model y = A1* exp( - x t 1 ) + y0 conforms to the dynamic equation and the model can describe the extraction process more accurately. Using the Arrhenius equation, the activation energy Ea = 1.996 × 104J mol and the velocity number k0 = 29.3045 were further obtained. It was finally determined that the model can better describe the kinetic equation of the extraction process. This result can be extracted from KGM. The choice of process design and operating conditions provides a theoretical basis.

Instrument

The degreased and removed free reducing sugars were sequentially removed [17], and a certain amount of treated konjac powder was weighed and extracted with water as an extractant under microwave conditions. The colorimetric method [14-17] was used to determine the content of KGM in the extract. The standard curve obtained by using glucose as a standard was Y = 0.9136X - 0.0635771,R = 0.99856

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