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Trends in Chemical Engineering   Volumes    Volume 3 
Diffusional properties of calcium-alginate gel beads
Taro Kozawa, Takuro Kobayashi, Kazuaki Yamagiwa, Atsuo Watanabe, Masanori Yoshida, Akira Ohkawa
Pages: 1 - 10
Number of pages: 10
Trends in Chemical Engineering
Volume 3 

Copyright © 1996 Research Trends. All rights reserved

Effective diffusivity of glucose in calcium-alginate gel beads was investigated from the lights of molecular properties of the alginate, the gelling condition and reaction environment. Diffusional property of calcium-alginate gel beads depended on the chemical composition of the alginate, gelling pH and temperature. The results were discussed in relation to gel structure and conformation of the alginate molecule. Antifoam, which frequently added to fermentation broth, obstructed the transportation of glucose into the gel beads. The effect of antifoam on effectiveness factor was evaluated for ethanol fermentation by immobilized yeast. Furthermore, selection guidelines for preparation of calcium-alginate gel having low diffusional obstruction were presented.
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