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Batch cooling crystallization of xylitol produced by biotechnological route
Author(s) -
Martínez Ernesto Acosta,
Giulietti Marco,
Almeida e Silva João Batista de,
Derenzo Silas,
Almeida Felipe Maria das Graças
Publication year - 2009
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.2050
Subject(s) - xylitol , crystallization , fermentation , yield (engineering) , chemistry , crystal (programming language) , food science , materials science , organic chemistry , computer science , metallurgy , programming language
BACKGROUND: This work deals with the xylitol production by biotechnological routes emphasizing the purification process using crystallization. RESULTS: Xylitol volumetric productivity of 0.665 g L −1 h −1 and yield of 0.7024 g g −1 were obtained after 92 h fermentation. The fermented broth (61.3 g L −1 xylitol) was centrifuged, treated and concentrated obtain a syrup (745.3 g L −1 xylitol) which was crystallized twice, xylitol crystals with 98.5–99.2% purity being obtained. CONCLUSION: The hypothetical distribution obtained permits the determination of modeling parameters, which make possible the estimation of crystal dominant size from different initial experimental conditions. Copyright © 2008 Society of Chemical Industry
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