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Received March 6, 2018
Accepted April 18, 2018
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잔류 메틸렌 클로라이드 제거를 위한 마이크로웨이브를 이용한 파클리탁셀건조에서 확산계수 및 물질전달계수 추정
Estimation of Diffusion Coefficient and Mass Transfer Coefficient in Microwave-Assisted Drying of Paclitaxel for Removal of Residual Methylene Chloride
공주대학교 화학공학부, 31080 충청남도 천안시 서북구 천안대로 1223-24
Department of Chemical Engineering, Kongju National University, 1223-24, Cheonan-daero, Seobuk-gu, Cheonan-si, Chungcheongnam-do, 31080, Korea
Korean Chemical Engineering Research, June 2018, 56(3), 430-434(5), 10.9713/kcer.2018.56.3.430 Epub 4 June 2018
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Abstract
본 연구에서는 잔류 메틸렌 클로라이드 제거를 위한 마이크로웨이브를 이용한 파클리탁셀 건조에서 유효확산계수 및 물질전달계수를 조사하였다. 모든 온도(35, 45, 55 °C)에서 건조 초기에 많은 양의 잔류 메틸렌 클로라이드가 제거 되었으며 건조 온도가 증가할수록 건조 효율은 증가하였다. 건조 온도가 증가할수록 파클리탁셀의 유효확산계수(1.299× 10-13~2.571 × 10-13 m2/s)와 물질전달계수(1.625 × 10-11~4.857 × 10-11 m/s)는 증가하였다. 또한 낮은 Biot 수 (0.0100~0.0151)로부터 건조의 진행이 주로 파클리탁셀의 외부확산에 의해 조절됨을 알 수 있었다.
In this study, an effective diffusion coefficient and mass transfer coefficient were investigated in microwaveassisted drying of paclitaxel for removal of residual methylene chloride. At all the temperatures (35, 45, and 55 °C), a large amount of the residual methylene chloride was initially removed during the drying, and the drying efficiency increased when increasing the drying temperature. The effective diffusion coefficient (1.299 × 10-13 ~ 2.571 × 10-13 m2/s) and mass transfer coefficient (1.625 × 10-11~4.857 × 10-11 m/s) increased with increasing drying temperature. The small Biot number (0.0100~0.0151) indicated that the process of mass transfer was externally controlled.
Keywords
References
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Gi US, Min B, Lee JH, Kim JH, Korean J. Chem. Eng., 21(4), 816 (2004)
Lee JY, Kim JH, Process Biochem., 48(3), 545 (2013)
Li Y, Lei Y, Zhang LB, Peng JH, Li CL, Trans. Nonferrous Met. Soc. China, 21(1), 202 (2011)
Kim HS, Chae YB, Jung SB, Jang YN, J. Miner. Soc. Korea, 21, 193 (2008)
Kassem AS, Shokr AZ, EI-Mahdy AR, Aboukarima AM, Hamed EY, J. Saudi Soc. Agr. Sci., 10, 33 (2011)
Funebo T, Ohlsson T, J. Food Eng., 38(3), 353 (1998)
Cheung YC, Wu JY, Biochem. Eng. J., 79(3), 214 (2013)
Cheung YC, Siu KC, Wu JY, Food Bioprocess Technol., 6(10), 2659 (2013)
Pyo SH, Park HB, Song BK, Han BH, Kim JH, Process Biochem., 39(12), 1958 (2004)
Ha GS, Kim JH, Korean Chem. Eng. Res., 54(2), 229 (2016)
Kim HS, Kim JH, Process Biochem., 23, 163 (2017)
Hata H, Saeki S, Kimura T, Sugahara Y, Kuroda K, Chem. Mater., 11(4), 1110 (1999)
Darvishi H, Asl AR, Asghari A, Najafi G, Gazori HA, J. Food Process Technol., 4(3), 1 (2013)
Crank J, “The Mathematics of Diffusion,” 2nd Edition, Clarendon Press, Oxford, UK(1975).
Dincer I, Hussain MM, Int. J. Heat Mass Transf., 45(15), 3065 (2002)
Sahin AZ, Dincer I, Yilbas BS, Hussain NM, Int. J. Heat Mass Transf., 45(8), 1757 (2002)
Prasad BE, Pandey KK, Eur. J. Wood Prod., 70(1-3), 353 (2012)
Ozkan IA, Akbudak B, Akbudak N, J. Food Eng., 78(2), 577 (2007)
Lee H, Han CS, MS Thesis, Chungbuk National University, Cheongju, Korea (2009).
Sharma GP, Prasad S, J. Food Eng., 65(4), 609 (2004)
Mirzaee E, Rafiee S, Keyhani A, Emam-Djomeh Z, Res. Agr. Eng., 55(3), 114 (2009)
Guine RPF, Barroca MJ, Silva V, Int. J. Food Prop., 16(2), 251 (2013)
Sander A, Kardum JP, Skansi D, Chem. Biochem. Eng. Q., 15(3), 131 (2001)
