Modeling and optimisation of D-fructose isomerisation using a fluorosensor

D-Fructose was isomerized in a 1.5 litre Tokyo Rikakikai fermentor using Sweetzyme T at 40 degree Celsius at five different feed concentrations ranging from 0.01 to 1.0 M. The stirrer speed was maintained at 100 rpm. The progress of the reaction was monitored using a Dr. Ingold Fluorosensor. The fluorescence voltage was recorded as a function of time and the maximum noted. It was observed that the maximum fluorescence voltage increased as concentration increased from 0.01 to 0.04 and thereafter decreased indicating an optimum of 0.04 M. The fluorescence voltage time data fitted a first order model with an error of less than 0.8 percent.