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APPLICATION OF SECOND ORDER KINETIC MODEL ON THE EXTRACTION OF GLUCOMANNAN FROM PORANG (Amorphophallus muelleri Blume): THE INFLUENCE OF STIRRING SPEED AND SOLID MASS/VOLUME RATIO

2016
unpublished

The extraction of glucomannan from Porang flour was conducted simultaneously with starch hydrolysis using amylase. Only the extraction process is reported in this paper. The kinetic of the extraction was analyzed using second order kinetic model. The influence of two operating parameters, i.e stirring speed and solid mass/volume ratio, were studied. The value of kinetic parameters, i.e the initial extraction rate, h, extraction capacity, Ce, and the extraction rate constant, k, increased as

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