The enzymatic reaction that produces 1-octen-3-ol and 10-oxo-trans-8- decenoic acid was successfully scaled up from a 1-L to a 10-L bioreactor using a crude mushroom homogenate of Agaricus bisporus. For this non-Newtonian reaction broth, the agitation rate was considered the most important controlling factor for the scale up. An agitation rate of 600 rpm, for an aeration rate of 0.44 m3/m3/h, was found to be the minimum to maintain the yield constant for the 1-L reactor. Subsequently, the agitation rate for the 10-L reactor was determined using 2 different approaches: a constant power per volume of liquid and a constant volumetric mass transfer coefficient (kLa). The constant power per volume of liquid approach predicted an agitation rate of 364 rpm that resulted in being too low to maintain the same yield obtained with the 1-L reactor. Measurement of the kLa for the 10-L reactor, at 364 rpm and an aeration of 0.44 m3/m3/h, produced a value of 11.7/h, thus confirming that the reaction in the larger reactor was oxygen-deprived. Therefore, the use of constant volumetric mass transfer coefficient (kLa) strategy was used instead. kLa was experimentally determined at different agitation rates for the 10-L reactor. It was found that 750 rpm produced a kLa of 40.2/h. Confirmatory reactions were run in both reactors with the same batch of mushrooms, and the results were equivalent, thus indicating that was a good criterion for scaling up this process.
|Original language||English (US)|
|Journal||Journal of Food Science|
|State||Published - Jan 1 2005|
- 10-oxo-trans-8-decenoic acid
- Mushroom flavor
- Mushroom hormone