Influence of Residual Sugars on the Purification of Lactic Acid Using Short Path Evaporation

Autor(es)

Komesu, Andrea ; Wolf Maciel, Maria Regina ; de Oliveira, Regiane Alves ; Maciel Filho, Rubens

• Tipo de documento: Artigo Científico
• Fonte: BIORESOURCES; v. 12, n. 2, p. 4352-4363, 2017.
• Citações Web of Science: 1

Resumo

Short path evaporation (SPE) is a promising separation technique for the purification of lactic acid from fermentation broth. This study investigated the influence of residual sugars, such as glucose, xylose, and sucrose, on the purification of lactic acid using SPE. A 2(3) factorial experimental design was performed in the experimental range from 5 g.L-1 to 15 g.L-1 for glucose, xylose, and sucrose concentrations. Glucose and sucrose concentrations did not have significant effects on the process of lactic acid concentration in the range used for this study. Xylose in high concentration was found to reduce the lactic acid concentration process performance. An increase in the boiling temperature of the mixture by the ebullioscopy effect possibly hindered the evaporation of the mixture. (AU)

• Processo FAPESP: 15/12783-5 - Simulação e purificação do ácido láctico por destilação molecular
• Beneficiário: Andrea Komesu
• Linha de fomento: Bolsas no Brasil - Pós-Doutorado