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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Evaluation of Hybrid Short Path Evaporation to Concentrate Lactic Acid and Sugars from Fermentation

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Autor(es):
de Oliveira, Regiane Alves [1] ; Komesu, Andrea [2] ; Vaz Rossell, Carlos Eduardo [3] ; Wolf Maciel, Maria Regina [1] ; Maciel Filho, Rubens [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Lab Optimizat Design & Adv Proc Control, Sch Chem Engn, Unicamp, BR-13083852 Campinas, SP - Brazil
[2] Univ Fed Sao Paulo, UNIFESP, Dept Marine Sci, BR-11070100 Santos, SP - Brazil
[3] Univ Campinas Unicamp, Interdisciplinary Ctr Energy Planning NIPE, Rua Cora Coralina 330, BR-13083896 Campinas, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: BIORESOURCES; v. 13, n. 2, p. 2187-2203, 2018.
Citações Web of Science: 1
Resumo

Lactic acid is an important organic compound that finds various applications in the chemical, pharmaceutical, food, and medical industries. Many of these applications require lactic acid with high purity. Hybrid short path evaporation (HSPE) is a separation process well studied in the petrochemical sector that is mainly used to obtain compounds with high purity. It is also a process offering small residence time, low pressure, and environmentally friendliness. The concentration process of lactic acid was studied by using HSPE in the presence of high total reducing sugar content remaining from sugarcane molasses fermentation. In this work, the influence of operational conditions, such as evaporator temperature (86.4 degrees C to 153.6 degrees C), internal condenser temperature (7.95 degrees C to 18 degrees C), and feed flow rate (8.27 to 21.7 mL/min), on lactic acid concentration and mass percentages were evaluated. The results showed that all variables influenced the process. Mathematical models were developed for the mass percentage and concentration of the total reducing sugar in the distilled stream and for the mass percentage at residue stream. Under the best operational conditions, the concentration of lactic acid (approximate to 247.7 g/L) was 2.5 times higher than the initial fermentation broth (approximate to 100.1 g/L). (AU)

Processo FAPESP: 13/26290-5 - Otimização e produção de ácido lático a partir de cana-de-açúcar
Beneficiário:Regiane Alves de Oliveira
Linha de fomento: Bolsas no Brasil - Doutorado Direto