Batch cooling crystallization of xylitol produced by biotechnological route

✍ Scribed by Ernesto Acosta Martínez; Marco Giulietti; João Batista de Almeida e Silva; Silas Derenzo; Maria das Graças Almeida Felipe

• Publisher: Wiley (John Wiley & Sons)
• Year: 2009
• Tongue: English
• Weight: 361 KB
• Volume: 84
• Category: Article
• ISSN: 0268-2575
• DOI: 10.1002/jctb.2050

✦ Synopsis

Abstract

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