簡単化したモデルによる食品プロセスの解析に関する研究－乾燥とクロマトグラフィー
複雑な食品プロセスをメカニスティックモデルにより厳密に解析しても，実用的には適用することは難しいが，それらの解析から導かれる簡単化したモデルは，ロセスの理解・開発・設計のみならず運転にも有用である．また，安定した製品の製造や製造時のトラブル解決にも役立つ．ここでは液状食品乾燥とタンパク質や食品成分のクロマトグラフィーという2つの拡散支配のプロセスについて簡単化したモデルによる解析を紹介している．液状食品乾燥における水分濃度に依存した拡散係数の等温乾燥速度からの決定方法について説明している．次にモデルから得られる無次元数などに基づき，乾燥挙動および乾燥時の酵素失活に影響を与える因子について考察し...
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| Published in | Japan Journal of Food Engineering Vol. 20; no. 3; pp. 81 - 97 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Japanese |
| Published |
一般社団法人 日本食品工学会
15.09.2019
|
| Online Access | Get full text |
| ISSN | 1345-7942 1884-5924 |
| DOI | 10.11301/jsfe.19557C |
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| Abstract | 複雑な食品プロセスをメカニスティックモデルにより厳密に解析しても，実用的には適用することは難しいが，それらの解析から導かれる簡単化したモデルは，ロセスの理解・開発・設計のみならず運転にも有用である．また，安定した製品の製造や製造時のトラブル解決にも役立つ．ここでは液状食品乾燥とタンパク質や食品成分のクロマトグラフィーという2つの拡散支配のプロセスについて簡単化したモデルによる解析を紹介している．液状食品乾燥における水分濃度に依存した拡散係数の等温乾燥速度からの決定方法について説明している．次にモデルから得られる無次元数などに基づき，乾燥挙動および乾燥時の酵素失活に影響を与える因子について考察している．クロマトグラフィープロセスについては，直線勾配溶出（LGE）法のHETPの決定方法について解説し，LGEの分離特性を相関できる有用な無次元数（Ym）について説明している．次に，有用な概念である等分離度曲線と，その生産性推算への適用を紹介している．また，大量に目的物質を吸着分離するキャプチャークロマトグラフィーにおける動的吸着量を推算するのに便利な無次元数を導き，実験値と比較し議論している． |
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| AbstractList | 複雑な食品プロセスをメカニスティックモデルにより厳密に解析しても，実用的には適用することは難しいが，それらの解析から導かれる簡単化したモデルは，ロセスの理解・開発・設計のみならず運転にも有用である．また，安定した製品の製造や製造時のトラブル解決にも役立つ．ここでは液状食品乾燥とタンパク質や食品成分のクロマトグラフィーという2つの拡散支配のプロセスについて簡単化したモデルによる解析を紹介している．液状食品乾燥における水分濃度に依存した拡散係数の等温乾燥速度からの決定方法について説明している．次にモデルから得られる無次元数などに基づき，乾燥挙動および乾燥時の酵素失活に影響を与える因子について考察している．クロマトグラフィープロセスについては，直線勾配溶出（LGE）法のHETPの決定方法について解説し，LGEの分離特性を相関できる有用な無次元数（Ym）について説明している．次に，有用な概念である等分離度曲線と，その生産性推算への適用を紹介している．また，大量に目的物質を吸着分離するキャプチャークロマトグラフィーにおける動的吸着量を推算するのに便利な無次元数を導き，実験値と比較し議論している． 複雑な食品プロセスをメカニスティックモデルにより厳密に解析しても，実用的には適用することは難しいが，それらの解析から導かれる簡単化したモデルは，ロセスの理解・開発・設計のみならず運転にも有用である。また，安定した製品の製造や製造時のトラブル解決にも役立つ。ここでは液状食品乾燥とタンパク質や食品成分のクロマトグラフィーという2つの拡散支配のプロセスについて簡単化したモデルによる解析を紹介している。液状食品乾燥における水分濃度に依存した拡散係数の等温乾燥速度からの決定方法について説明している。次にモデルから得られる無次元数などに基づき，乾燥挙動および乾燥時の酵素失活に影響を与える因子について考察している。クロマトグラフィープロセスについては，直線勾配溶出(LGE)法のHETPの決定方法について解説し，LGEの分離特性を相関できる有用な無次元数(Ym)について説明している。次に，有用な概念である等分離度曲線と，その生産性推算への適用を紹介している。また，大量に目的物質を吸着分離するキャプチャークロマトグラフィーにおける動的吸着量を推算するのに便利な無次元数を導き，実験値と比較し議論している。 |
| Author | 山本, 修一 |
| Author_xml | – sequence: 1 fullname: 山本, 修一 organization: 山口大学 生命医工学センター |
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| References_xml | – reference: 19) S. Yamamoto; Enzyme inactivation during drying-relationships between enzyme thermal stability and water concentration (in Japanese), New Food Industry, 36, 71-87 (1994). – reference: 48) S. Yamamoto, K. Nakanishi, R. Matsuno; Ion-exchange chromatography of proteins. Taylor and Francis, 1988. – reference: 42) E. M. Both, M. Nuzzo, A. Millqvist-Fureby, R. M. Boom, M. A. I. Schutyser; Morphology development during single droplet drying of mixed component formulations and milk. Food Res. Int., 109, 448-454 (2018). – reference: 50) J. J. van Deemter, F. J. Zuiderweg, A. V. Klinkenberg; Longitudinal diffusion and resistance to mass transfer as causes of nonideality in chromatography. Chem. Eng. Sci., 5, 271-289 (1956). – reference: 27) S. Yamamoto, T. Morihiro, K. Ariyoshi, T. Aktas; Effects of surface concentration on drying behavior of carbohydrate solutions,Drying Technol., 23, 1-12 (2005). – reference: 60) S. Yamamoto, A. Okamoto, P. Watler; Effects of adsorbent properties on zone spreading in expanded bed chromatography. Bioseparation, 10, 1-6 (2001). – reference: 43) T. Furuta, M. Okazaki, R. Toei, E. J. Crosby; Formation of crystals on the surface of non-supported droplet in drying. International Drying Symposium. Hemisphere-McGraw-Hill, New York (1982), pp. 157-164. – reference: 10) T. K. Sherwood, R. L. Pigford, C. R. Wilke; Mass Transfer, McGraw Hill, 1975. – reference: 46) R. G. Harrison, P. Todd, S. R. Rudge, D. P. Petrides, Bioseparations Science and Engineering. Oxford University Press, 2002. – reference: 58) N. Yoshimoto, T. Yada, S. Yamamoto; A simple method for predicting the adsorption performance of capture chromatography of proteins. Jpn. J. Food Eng., 17, 95 -98 (2016). – reference: 51) S. Yamamoto; Plate height determination for gradient elution chromatography of proteins. Biotechnol. Bioeng., 48, 5, 444-451(1995). – reference: 40) W. E. Ranz, W. R. Marshall; Evaporation from drops. Parts I & II. Chem. Eng. Progr. 48, 141-146; 173-80 (1952). – reference: 49) M. D. LeVan, G. Carta, M. Carmen; Adsorption and Ion Exchange, Perry’s Chemical Engineers’ Handbook, Section 16. McGraw Hill, New York, 1999. – reference: 3) S. Yamamoto; Water diffusion mechanism and enzyme inactivation mechanism during drying of liquid foods (in Japanese), Japan J. Food Eng., 7, 215-224 (2006). – reference: 20) S. Fujii, N. Yoshimoto, S. Yamamoto; Enzyme retention during drying of amorphous sugar and carbohydrate solutions: Diffusion model revisited. Drying Technol., 31, 1-7 (2013). – reference: 59) S. Yamamoto, A. Okamoto, H. Kubo, P. Watler; Expanded bed chromatography for food separation- Lysozyme recovery from egg white and crude beta-galactosidase purification. Jpn. J. Food Eng. 1, 51-56 (2000). – reference: 12) Perry’s Chemical Engineers’ Handbook (7th Edition), ed. by R. H. Perry, D. W. Green, McGraw Hill, 1997. – reference: 52) S. Yamamoto, M. Nomura. Y. Sano; Resolution of proteins in linear gradient elution ion-exchange and hydrophobic interaction chromatography. J. Chromatogr., 409, 101-109(1987). – reference: 14) K. Masters; Spray Drying Handbook. Halstead Press, New York, 1985. – reference: 34) A. Gianfrancesco, G. Vuataz, X. Mesnier, V. Meunier; New methods to assess water diffusion in amorphous matrices during storage and drying. Food Chem., 13, 1664-1670 (2012). – reference: 30) J. Crank, G. S. Park; Methods of measurement, Diffusion in polymers, Academic Press, NY, USA, 1968. pp. 1-39. – reference: 5) S. Yamamoto; Regular Regime Theory a method for determining the diffusivity from drying rates (in Japanese). Kagaku Kogaku, 79, 662-665 (2015). – reference: 1) S. Yamamoto; Drying of gelled sugar solutions: water diffusion behavior, in Dehydration of Products of Biological Origin, ed. by A. S. Mujumdar, pp. 165-201, Science Publisher, 2004. – reference: 41) N. Fu, M. W. Woo, X. D. Chen; Single droplet drying technique to study drying kinetics measurement and particle functionality: A review. Drying Technol., 30, 1771-1785 (2012). – reference: 18) S. Yamamoto, Y. Sano; Drying of carbohydrate and protein solutions. Drying Technol., 12, 5, 1069-1080 (1994). – reference: 26) S. Yamamoto; A short-cut method for determining concentration dependent diffusivity in liquid foods and polymer solutions from regular regime drying curves, Drying Technol., 19, 1479-1490(2001). – reference: 16) H. Yoshii; The Structure and properties of spray-dried powder (in Japanese). Jpn. J. Food Eng., 14, 119-124 (2013). – reference: 61) N. Yoshimoto, K. Minakuchi, D. Itoh, Y. Isakari, S. Yamamoto; High-throughput process development methods for chromatography and precipitation of proteins: Advantages and precautions. Eng. Life Sci., 13, 446-455 (2013). – reference: 6) N. Yoshimoto, S. 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| Snippet | 複雑な食品プロセスをメカニスティックモデルにより厳密に解析しても，実用的には適用することは難しいが，それらの解析から導かれる簡単化したモデルは，ロセスの理解・... |
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| Title | 簡単化したモデルによる食品プロセスの解析に関する研究－乾燥とクロマトグラフィー |
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