Recovery of itaconic acid from supersaturated waste fermentation liquor

Research output: Journal Publications and ReviewsRGC 21 - Publication in refereed journalpeer-review

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Author(s)

Detail(s)

Original languageEnglish
Pages (from-to)583-585
Journal / PublicationJournal of the Taiwan Institute of Chemical Engineers
Volume40
Issue number5
Publication statusPublished - Sept 2009
Externally publishedYes

Abstract

Itaconic acid (IA) is produced via fermentation from glucose which is separated from the fermentation froth by filtration, evaporation, and crystallization. This work noted that the waste liquor from crystallizer is supersaturated with residual IA that can be recovered. Change in suspension pH, temperature, or addition of activated carbon cannot destabilize the supersaturated system. However, adding small quantity of pure IA crystals recovers 22.5 g/L of IA from waste liquor. The presence of glucose enhances IA crystallization from its solution prepared with pure water. Conversely, the presence of residual glucose in the waste liquor interferes with the IA crystallization. © 2009 Taiwan Institute of Chemical Engineers.

Research Area(s)

  • Crystallization, Glucose, Itaconic acid, Recovery

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