Simultaneous Control of Water Content and Triglyceride Ratio for the Continuous Interesterification of Oil and Fat Using a Microaqueous Bioreactor

Abstract

A glyceride composition control method for an enzymatic continuous interesterification process of oil and fat using a microaquaous bioreactor was investigated. First, a continuous process model was derived by considering the deactivation of lipase based on the modified glyceride-enzyme complex model. It was found from simulation studies that there existed an optimal water content producing the maximum amount of triglyceride. Secondly, to suppress formation of diglyceride and to maintain constant composition of triglyceride, a simultaneous feedback control system for water content and triglyceride composition was proposed. Results of both simulation and experimental studies with the feedback controllers have proved that the system adequately controls the interesterification.