Margot, AntoineFlaschel, ErwinRenken, Albert2006-04-182006-04-182006-04-18199810.1016/S0032-9592(97)00038-1https://infoscience.epfl.ch/handle/20.500.14299/229430WOS:000072332200004A continuously operated reactor was developed for the limited hydrolysis of whey protein using sol. trypsin. It consisted of a stirred tank followed by a tubular device. A stirred tank was used because it allows pH control to be achieved more easily. The tubular reactor was applied to achieve a high level of conversion without pH control. The tubular reactor was equipped with static mixers for approximating plug-flow behavior. The behavior of the reaction system under floating pH in both parts of the reactor was evaluated sep. prior to verification of the results in a pilot-plant which consisted of the combination reactor. The operating temp. and pH in the stirred tank were investigated as the main variables of the process. [on SciFinder (R)]Food processing; Hydrolysis; Reactors (development of a continuously operated reactor for limited hydrolysis of whey protein by trypsin); Reactors (tubular; development of a continuously operated reactor for limited hydrolysis of whey protein by trypsinhydrolysis whey protein trypsin continuous reactortext::journal::journal article::research article