Statistical Optimization of Lactic Acid Extraction from Fermentation Broth Using Emulsion Liquid Membrane

2016 ◽  
pp. 21-33 ◽  
Author(s):  
Avinash Thakur ◽  
Parmjit Singh Panesar ◽  
Manohar Singh Saini
Keyword(s):  
Lactic Acid ◽  
Liquid Membrane ◽  
Fermentation Broth ◽  
Statistical Optimization ◽  
Acid Extraction ◽  
Emulsion Liquid Membrane

Batch and dynamic study of lactic acid extraction using emulsion liquid membrane

2015 ◽  
Vol 6 (4) ◽  
pp. 277-292 ◽  
Author(s):  
Tarek Berrama ◽  
Dominique Pareau ◽  
Gerard Durand
Keyword(s):  
Lactic Acid ◽  
Liquid Membrane ◽  
Dynamic Study ◽  
Acid Extraction ◽  
Emulsion Liquid Membrane

scholarly journals Stability of Palm Oil-based Emulsion Liquid Membrane for Succinic Acid Extraction from Aqueous Solution

2017 ◽  
Vol 19 (1) ◽  
Author(s):  
N. Jusoh ◽  
N. Othman
Keyword(s):  
Succinic Acid ◽  
Palm Oil ◽  
Liquid Membrane ◽  
Emulsion Stability ◽  
Fermentation Broth ◽  
Acid Extraction ◽  
Emulsion Liquid Membrane ◽  
Major Drawback ◽  
Oil Emulsion ◽  
The Stability

Emulsion liquid membrane (ELM) process has high potential in the separation of succinic from the fermentation broth. However, the major drawback of this technology is the stability of emulsion globules during the extraction process and the chemical involved in the liquid membrane formulation. This study investigate the stability of ELM using a greener formulation containing Amberlite LA-2 as a carrier, Span 80 and Tween 80 as a surfactant, palm oil as a diluent and sodium carbonate (Na2CO3) as an aqueous stripping agent. The emulsion stability was evaluated by observing the water-oil separation of the emulsion and microscopic image of emulsion droplets count and size. Several operating parameters including the organic to internal ratio, homogenizer speed, homogenizing time, and surfactant concentration, and surfactant blend were investigated. The results show the most stable water-in-oil emulsion was observed at 3:1 organic to internal ratio; 7000rpm homogenizer speed; 5 minute emulsification time; 3% (w/v) surfactant at HLB 8. Besides, the extraction study shows 70% of the succinic acid was extracted at 0.01M Na2CO3, 1:3 treat ratio, and 0.7M Amberlite in palm oil at optimum primary emulsion stability conditions. This indicates the potential of using palm oil based ELM for the extraction of succinic acid.

Design of Intelligent Network to Predicate Phenol Removal from Waste Water by Emulsion Liquid Membrane

2021 ◽  
Vol 1021 ◽  
pp. 115-128
Author(s):  
Suheila Abd Alreda Akkar ◽  
Sawsan Abd Muslim Mohammed
Keyword(s):  
Neural Network ◽  
Liquid Membrane ◽  
Mean Squared Error ◽  
Back Propagation ◽  
Volume Ratio ◽  
Phenol Removal ◽  
Acid Extraction ◽  
Training Algorithms ◽  
Membrane Phase ◽  
Emulsion Liquid Membrane

This research introduced Intelligent Network's proposed design for predicting efficiency in the removal of phenol from wastewater by liquid membrane emulsion. In the inner phase of W / O emulsions, phenol extraction from an aqueous solution was investigated using emulsion liquid membrane prepared with kerosene as a membrane phase, Span 80 as a surfactant, and NaOH as a stripping agent. Experiments were conducted to investigate the effect of three emulsion composition variables, namely: surfactant concentration, membrane phase to-internal (VM / VI) volume ratio, and removal phase concentration in the internal phase, and two process parameters, feed phase agitation speed at organic acid extraction rates, and emulsion-to-feed volume ratio (VE / VF). More than 98% of phenol can be extracted in less than 5 minutes. This article describes compares the performance of different learning algorithms such as GD, RB, GDM, GDX, CG, and LM to predict the efficiency of phenol removal from wastewater through the liquid emulsion membrane. The proposed neural network consisted of (7, 11, 1) neurons in the input , hidden and output layers respectively feed forward ANN with various types of back propagation training algorithms were developed to model the emulsion liquid membrane removal of phenols. The values predicted for the neural network model are found in close agreement with the results of the batch experiment using MATLAB program with a correlation coefficient ( R2) of 0.999 and Mean Squared Error (MSE) of 0.004.

Study and Optimization of Amino Acid Extraction by Emulsion Liquid Membrane

2008 ◽  
Vol 43 (11-12) ◽  
pp. 3075-3096 ◽  
Author(s):  
E. Mohagheghi ◽  
I. Alemzadeh ◽  
M. Vossoughi
Keyword(s):  
Amino Acid ◽  
Liquid Membrane ◽  
Acid Extraction ◽  
Emulsion Liquid Membrane

scholarly journals SEPARATION OF PENICILLIN G FROM FERMENTATION BROTH BY EMULSION LIQUID MEMBRANE TECHNIQUE

2010 ◽  
Vol 10 (1) ◽  
pp. 46-50
Author(s):  
Imam Santoso ◽  
Bachri Amran ◽  
Apriliana Laily Fitri
Keyword(s):  
Phenylacetic Acid ◽  
Liquid Membrane ◽  
Fermentation Broth ◽  
Penicillin G ◽  
Optimal Conditions ◽  
Phase Volume ◽  
Emulsion Liquid Membrane ◽  
Internal Phase ◽  
Membrane Technique ◽  
External Phase

The separation of penicillin G from fermentation broth can be done by emulsion liquid membrane technique. The aim of this research is to establish the optimal conditions for the extraction and separation of penicillin G using emulsion liquid membrane technique. The optimal conditions were found to be at ratio of internal phase volume to membrane phase volume of 1:1 ; time of making emulsion, 1 min ; emulsion contact rate, 300 rpm; rate of stirring of emulsion, 2000 rpm ; rest time of emulsion, 13 min; concentration of  penicillin G as external phase, 375 ppm; and concentration of surfactant, 5% (v/v). pH of internal phase is 8; pH of external phase 5; ratio of emulsion phase volume to external phase volume, 1:2 and concentration of carrier 2 mM. The concentration of penicillin G and phenylacetic acid from fermentation results were 24771 mg/L and 32675 mg/L. Extraction by emulsion liquid membrane technique gave the percentage of penicillin G 53.38% and phenylacetic acid 60.41%. The percentage phenylacetic acid which is still higher (60.41%) indicated that the penicillin G could not completely be separated from phenylacetic acid by emulsion liquid membrane technique.   Keywords: penicillin G, fermentation, emulsion liquid membrane technique

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