PRODUCCION DE ACIDO CITRICO POR ASPERGILLUS NIGER PDF

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Resumen es: Existe un gran interes en la busqueda de tecnologias limpias que permitan disminuir el impacto ambiental que ocasiona la industria minera. La lixiviacion

Author:Mejind Vom
Country:Benin
Language:English (Spanish)
Genre:Environment
Published (Last):26 July 2017
Pages:64
PDF File Size:6.35 Mb
ePub File Size:11.68 Mb
ISBN:934-8-19778-888-1
Downloads:22609
Price:Free* [*Free Regsitration Required]
Uploader:Tesida



The milk whey is one of the most important residues in the dairy industry. This residue is generated during the cheese production. Nowadays, a special interest has been increased for milk whey due to its high nutritional value and functional properties [3] [4]. Despite that a portion of this residue is used in beverage, pharmaceutical and food industries, the remaining portion is discharged in soils, drainages and hydric sources.

This fact becomes in an environmental problem due to the high organic load [5]. Based on the inappropriate disposal of milk whey as well as the Colombian environmental framework, milk whey can be used for obtaining value added products such as organic acids, enzymes, among others. Citric acid is an organic acid that has high demand for different industries as pharmaceutical, cosmetics, plastics, detergents and food industries [5].

This acid is produced at industrial scale through submerged fermentation by Aspergillus niger using sucrose, cane or beet molasses as feedstock. Alternative feedstocks have been used in the past obtaining great production yields working with brewery waste, spent grain liquor, whey permeate, date syrup, wood hemicellulose, hydrolyzate bagasse, ram horn hydrolyzate, banana extract and milk whey as carbon source [5] [6] [7] [8] [9] [10] [11] [12]. This work presents the citric acid production using the strain A.

The substrates used was milk whey supplied by local Dairy Company Normandy, obtained from Holstein cow and glucose. Different pretreatments methods were applied to milk whey aimed to increase citric acid yields. The effect of aeration and pH over citric acid yield was evaluated. Techno-economic and environmental assessments were developed for a citric acid production.

Aspen Plus V8. Two scenarios for citric acid production were evaluated. The first scenario, named base case was simulated using glucose as substrate. The second scenario was simulated using milk whey as substrates. The total production cost per kg of product was calculated with Aspen Process Economic Analyzer [13].

The life of the project was fixed at 10 years and the straight-line method for depreciation of capital was used.

The Potential Environmental Impact PEI of the process was calculated as well as the impact over eight environmental categories [15]. The results revealed that milk whey can be used as substrate being an attractive alternative for citric acid production. The results of techno-economic assessment allowed to identifying the optimal yields to formulate a competitive production scheme. Giraldo Rojas, L. Leal, Y. Pico, J. Castro, J. Guerra, and G. Grewal and K. Sassi, B. Ruggeri, V.

Specchia, and a. Padilla, and G. El-holi and K. El-Samragy, M. Khorshid, M. Foda, and A. Food Microbiol. Zuluaga Meneses, S. Herrera Penagos, A. Ruiz Colorado, and V. Quintero, J. Moncada, and C. Castro, and C. This paper has an Extended Abstract file available; you must purchase the conference proceedings to access it.

Log In for instructions on accessing this content. Skip to main content. Sunday, November 8, - pmpm. Cardona, C. Serna, S. Checkout This paper has an Extended Abstract file available; you must purchase the conference proceedings to access it. Checkout Do you already own this?

EATON 68400 PDF

Estudio fisiológico de la producción de ácido cítrico por Aspergillus niger O-5

.

SNF-7010 PDF

.

Related Articles