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    Group3 130124102139 Phpapp02

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    Nizar Mousa
    This document discusses the production of citric acid through fermentation using Aspergillus niger fungus. It begins with an introduction to citric acid and its applications. It then describes the raw materials used which are beet molasses as the carbon source and A. niger as the microorganism. The document outlines the demand and supply of citric acid globally. It provides details of the fermentation process and performs material and energy balances for the process. Bioreactor design considerations and heat and mass transfer principles are also summarized.

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    Group3 130124102139 Phpapp02

    Uploaded by

    Nizar Mousa
    12 views23 pages
    This document discusses the production of citric acid through fermentation using Aspergillus niger fungus. It begins with an introduction to citric acid and its applications. It then describes the raw materials used which are beet molasses as the carbon source and A. niger as the microorganism. The document outlines the demand and supply of citric acid globally. It provides details of the fermentation process and performs material and energy balances for the process. Bioreactor design considerations and heat and mass transfer principles are also summarized.

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    This document discusses the production of citric acid through fermentation using Aspergillus niger fungus. It begins with an introduction to citric acid and its applications. It then describes the raw materials used which are beet molasses as the carbon source and A. niger as the microorganism. The document outlines the demand and supply of citric acid globally. It provides details of the fermentation process and performs material and energy balances for the process. Bioreactor design considerations and heat and mass transfer principles are also summarized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views23 pages

    Group3 130124102139 Phpapp02

    Uploaded by

    Nizar Mousa
    This document discusses the production of citric acid through fermentation using Aspergillus niger fungus. It begins with an introduction to citric acid and its applications. It then describes the raw materials used which are beet molasses as the carbon source and A. niger as the microorganism. The document outlines the demand and supply of citric acid globally. It provides details of the fermentation process and performs material and energy balances for the process. Bioreactor design considerations and heat and mass transfer principles are also summarized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 23

    FACULTY OF ENGINEERING AND BUILT ENVIRONMENT

    DEPARTMENT OF CHEMICAL AND PROCESS ENGINEERING


    KKKB2424, KKKR2034, KKKR2324, KKKR2364

    BIOCHEMICAL ENGINEERING PROGRAM

    REPORT TITLE:

    PRODUCTION OF CITRIC ACID

    KKKB2424 : PROF DR JAMALIAH MD JAHIM


    KKKR2034: PROF DR MEOR ZAINAH & DR MASLI IRWAN ROSLI
    KKKR2324: PROF IR DR MASTURAH MARKOM & DR DARMAN NORDIN
    KKKR2364: DR MOHD SHAHBUDIN MASDAR

    GROUP 3
    GROUP MEMBERS

    NAME MATRIC NO.


    MUHAMMAD KHAIRIL AZIM BIN ABDULLAH A133275
    SONIA DILIP PATEL A133115
    WONG MEI FANG A132213
    ZURAIFAH BINTI MINHAT A132221
    INTRODUCTION
    • Citric acid
    – Citric acid is a week organic acid found in citrus fruits
    – Molecular formula is C6H8O7 and belongs to the carboxylic acids
    groups
    – Stronger acid compared to other typical carboxylic acid.Produced by
    fermentation and suitable pH is around 3-6

    • Application In Industry
    – Beverages
    – Food
    – Pharmaceutical
    – Agriculture
    – Metal Industry Structural Formula of Citric Acid
    SOURCE OF RAW MATERIALS
    Beet Molasses Aspergillus Niger
    • the source of sugar for microbial • filamentous ascomycete fungus
    production of citric acid • maintained at pH 4.5 and temperature
    • low cost and high sugar content at 5 °C
    • low content of trace metals • The best strain for citric acid
    • acts as carbon source of the production
    fermentation • Scientific classification of A.niger
    Domain Eucaryotes
    Microorganism Kingdom Fungi
    • mycomycetes of A.niger species Phylum Ascomycota
    can produce high yield Subphylum Pezizomycotina
    • consequence of incomplete Class Eurotiomycetes
    respiration Order Eurotiales
    Family Trichocomaceae
    Genus Aspergillus
    Species A.Niger
    DEMAND AND SUPPLY
    Global Citric Acid Demand and Supply
    Graph
    • The high demand in citric acid is the
    wide usage as acidulent in food and
    3.5 beverage industry.
    3 • In the 1980s, U.S.A has been the
    leading country in producing citric
    2.5 acid. But, in the year of 1995, the
    metric tonnes (million)

    Demand Chinese production volume of citric


    2
    acid has surpasses that of United
    1.5 Production
    States (Connor 2008) due to the
    lower cost of raw materials and the
    1 lower price of citric acid.
    • In the year of 2007, worldwide
    0.5
    annual production was
    0
    approximately 1.7 million metric
    2007 2008 2009 2010 2011 2012 tons. According to Carlos (2006), the
    Year
    production rate of citric acid has
    growth of 3.5 to 4.0% per year.
    PROCESS DESCRIPTION

    1. Inoculation of Aspergillus Niger


    2. Fermentation of Citric Acid
    3. Biomass Removal
    4. Liquid-liquid extraction
    5. Crystallization
    6. Drying
    STOICHIOMETRY EQUATIONS

    • Given the yield of product with respect to substrate, YP/S =


    0.77, the stoichiometry coefficients is solved.
    MATERIAL BALANCE
    Ci Co Ni No Fi Fo
    (gL-1) ( gL-1) ( molh-1) ( molh-1) (kgh-1) (kgh-1)
    Sucrose 20.0 2.157 128.5 13.78 43.95 4.71
    Ammonia 0.5 0.0745 64.31 9.58 1.23 0.16
    Biomass 0 3.670 0 322.046 0 8.020
    Product 0 13.740 0 156.36 0 30.02
    Water 0 3.570 0 433.36 0 7.80
    Oxygen 3 281.25 2 947.44 105 94.32
    Carbon dioxide 0 108.09 0 4.76

    Nitrogen 12 343.75 12 343.75 345.63 345.63


    Σ Fi Σ Fo
    = 501.45 = 501.422
    ENERGY BALANCE
    Hi ( Jmol-1) Ho( Jmol-1)
    Sucrose 1073.55 1789.25
    Ammonia 240.27 401.61
    Biomass 0 63.4655
    Product 0 1415
    Water 0 304.82
    Oxygen 88.42 197.3918
    Carbon dioxide 0 764.36
    Ei = Σ Nik∆Hik= 443,531.06 J/hr Ei = Σ Nok∆Hok= 166,708.454 J/hr
    Q = EOUT – EIN + rΔHbr = 166 708.454 - 443 531.06 + - 153 552.6(0.0015)= -277 052.934
    Mass flow rate of cooling water :
    Q = mCp (T2 – T1)
    m = 13256kg/hr
    BIOREACTOR

    • Catalyst
    – A small quantities of iron
    and limited amount of
    H=10.06m
    zinc
    – Copper
    • By Product
    – Biomass
    D = 5.03m
    – Gluconic acid
    Advantages
    1. Flexible and adaptable – Oxalic acid
    2. Wide range of mixing intensity
    3. Ability to handle high viscosity
    media
    • Typical Batch Growth Curve A Graph of Substrate, Biomass and
    Product over Dilution Rate

    Substrate, Biomass and Product


    20

    concentration (g/l)
    15

    S(g/l)
    X(g/l)
    10
    P (g/l)

    Dilution Rate (h-1)


    HEAT TRANSFER

    • Heat can be transferred • Glass wool which act as a


    through cooling jacket of fermenter.
    – Convection

    – Conduction

    – Radiation
    • Factors influencing Heat
    Transfer • q = 632.94 W
    – Temperature diffence
    – Fluid flow rate
    – Nature of conducting materials
    – Surface area and length
    MASS TRANSFER

    • Fick’s Law of diffusion: • Factors influencing


    mass transfer
    – Concentration gradient
    – Temperature
    • Wilke-Chang correlation:
    – Phase
    – Molecular distance
    – Surface area
    – length
    SEPARATION

    • Rotary filter • Rotary filter


    – To filter off
    mycelium(biomass)
    • Sieve tray column
    – Liquid-liquid extraction
    • Sieve Tray Column
    – Alkyl amide as extractant
    – Water as solvent in
    stripping
    DESIGN OF SIEVE TRAY COLUMN
    • Smin / F = (XA)F - (XA)M /(XA)M -
    (XA)S = (0.3 – 0.22)/(0.22 – 0) =
    0.36 DT = (4 AC/ π)1/2=0.4869 ft
    • (S / F) actual = 1.5 Smin / F =
    HETS =6.61 ft
    (1.5)(0.36) = 0.54
    • F= 495.81 kg/h Total height = (HETS) (No. of Stages)
    = 19.83 ft= 6.04418 m
    • S= (0.54) (495.81 kg/h) = 267.737
    kg/h
    • Use Material balance to solve R
    and E
    • F+S=E+R
    COMPUTER ENGINEERING

    • An approach in generating material balance into


    computer codes.
    • Simple algorithm performed to check the material
    balance at the stirred tank fermentor.
    M-FILE
    FLOWCHART

    • To simplify the
    computer codes.
    • As graphical
    representation of a
    series of sequential
    steps of algorithm.
    ENVIRONMENTAL & SAFETY ISSUE

    • Waste generation • Safety Precautions


    – waste water – Production plant safety
    – Waste gas – Personal safety
    – Biomass – General safety for plant
    • Discharge Limit process
    – Waste water – General safety for
    workers
    – Carbon dioxide
    CONCLUSION

    • Citric acid – major production by Aspergillus niger


    • Demand in 2012 – 2.9 metric tonnes
    • Flow rate = 501.45 kg/hr , Q = -277 053 kJ/s
    • Separation by alkyl amide
    • Bioreactor of 5.03 m width & 10.06 m height
    • Heat transfer in fermenter , q = 632.94W
    • Flux = 1.286 x 10-10 kgmol/s.m2
    • Column height, H=6.04418m

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