This study highlights the scale-up of enzymatic hydrolysis of wheat starch from the phenomenological-based semiphysical model and control theory tools. The state variables involved were glucose concentration (L₁), maltodextrins (L₅), and temperature (L_rL) for liquefaction and glucose concentration (S₁), maltodextrins (S₅), and temperature (L_rS) for saccharification. The design variables included initial substrate concentration (S₀), reactor volume (V_r), and initial enzyme concentrations for liquefaction (E_0L) and saccharification (E_0S). The hierarchy of low scale (LS) for the liquefaction and saccharification stage was L₁ > L₅ > T_rL and S₁ > S₅ > T_rS. The values of the design variables changed between LS and the high scale (HS) from 161 to 180 g/L, from 0.05 to 15.10 mL/L, and from 0.26 to 0.76 mL/L for S₀, E_0L, and E_0S, respectively. These values maintained the hierarchy in the saccharification stage but not in the liquefaction stage.

中文翻译：

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基于现象学的半物理模型和控制理论工具对酶水解过程放大的近似

这项研究突出了基于现象学的半物理模型和控制理论工具对小麦淀粉进行酶促水解的规模。涉及的状态变量是液化的葡萄糖浓度（L ₁），麦芽糖糊精（L ₅）和温度（L _rL）和用于糖化的葡萄糖浓度（S ₁），麦芽糖糊精（S ₅）和温度（L _rS）。设计变量包括初始底物浓度（S ₀），反应器体积（V _r）和液化的初始酶浓度（E_0L）和糖化（E _0S）。液化和糖化阶段的低级（LS）等级为L ₁ > L ₅ > T _rL和S ₁ > S ₅ > T _rS。对于S ₀，E _0L和E _0S，设计变量的值在LS和高刻度（HS）之间从161变为180 g / L，从0.05变为15.10 mL / L，从0.26变为0.76 mL / L。， 分别。这些值在糖化阶段而不是液化阶段保持层次结构。