International Journal of Engineering Research

Sanjay H. Amaley ¹, R. S. Sapkal ², V. S. Sapkal ²

Affiliations
1 Department of Chemical Engineering, Jawaharlal Darda College of Engineering & Technology, Yavatmal, (M.S), IN
2 SGBAU Amravati University, Amravati, (M.S), IN

Abstract

Various separation processes were used in the chemical industry along with their corresponding separating agents. The separation processes play a critical role in various chemical process industries, including the removal of impurities from raw materials, purification of products, separation of recycle streams, and removal of contaminants from air and effluents. Hence it can be intensified by integrating of existing and new unit operations, it offers a huge increase in efficiency and controllability, thereby saving a lot of raw materials and energy, reducing waste production, increasing yield and quality and improving production safety. This review, deals on the development and implementation of small scale continuous processes and processing systems helping chemical industries to get more out of their processes.

Keywords

Pervaporation, Membrane, Separation, Ethanol, Fermentation.

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Nilesh S. Dumore ¹, Swapnil A. Dharaskar ¹, Sanjay H. Amaley ¹, Prakash C. Chavan ¹

Affiliations
1 Department of Chemical Engineering, Jawaharlal Darda Institute of Engineering & Technology, Yavatmal (M.S), IN

Abstract

Citric acid is ubiquitous in nature and exists as an intermediate in the citric acid cycle when carbohydrates are oxidized to carbon dioxide. It is solid at room temperature, melts at 153ºC and decomposes at higher temperatures into other products. It is responsible for the tart taste of various fruits in which it occurs, i.e. lemons, limes, figs, oranges, pineapples, pears and goose-berries. Because of its high solubility, palatability and low toxicity, it can be used in food, biochemical and pharmaceutical industries. These uses have placed greater stress on increased citric acid production and search for more efficient fermentation process. There are many processes for production of citric acid such as from citrus fruits such as orange, lemon etc.,by fermentation of corn cobs, fermentation of apple juice, sugar molasses. But in all of that citric acid from sugarcane juice or sugar molasses is the most efficient process. Many microorganisms such as fungi and bacteria can produce citric acid. The various fungi, which have been found to accumulate citric acid in their culture media, include strains of Aspergillus niger, A. awamori, Penicillium restrictum, Trichoderma viride, Mucor piriformis and Yarrowia lipolytica. But Aspergillus niger remained the organism of choice for the production of citric acid.

Keywords

Fermentation, Aspergillus Niger, Sugarcane Juice, Citric Acid.

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