1997
DOI: 10.1002/(sici)1097-4660(199707)69:3<329::aid-jctb712>3.0.co;2-x
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Enzymatic Hydrolysis of Sunflower Oil: Characterisation of Interface

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Cited by 16 publications
(2 citation statements)
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“…The average bubble size is in the range of 150 µm to 250 µm [14], which is achieved with a suitable impeller and fine bubble diffusers. A suitable enzymatic concentration and the optimum interfacial area must be obtained between the aqueous phase and the oily phase to achieve mass transfer and the hydrolysis step [15]. Typically, lipase hydrolysis in oil to fatty acids occurs at the interphase between the oil and aqueous phases.…”
Section: Fat/oilmentioning
confidence: 99%
“…The average bubble size is in the range of 150 µm to 250 µm [14], which is achieved with a suitable impeller and fine bubble diffusers. A suitable enzymatic concentration and the optimum interfacial area must be obtained between the aqueous phase and the oily phase to achieve mass transfer and the hydrolysis step [15]. Typically, lipase hydrolysis in oil to fatty acids occurs at the interphase between the oil and aqueous phases.…”
Section: Fat/oilmentioning
confidence: 99%
“…As the stirring rate increases, the average droplet size decreases steadily [16]. With an adequate enzyme level and optimum interfacial area between the aqueous and oily phases, the mass transfer is resolved, giving rise to the hydrolysis stage [17].…”
Section: Introductionmentioning
confidence: 99%