Batch cooling crystallization of xylitol produced by biotechnological route

dc.creatorMARTINEZ, Ernesto Acosta
dc.creatorGIULIETTI, Marco
dc.creatorSILVA, Joao Batista de Almeida e
dc.creatorDERENZO, Silas
dc.creatorFELIPE, Maria das Gracas Almeida
dc.date.accessioned2012-10-18T23:52:18Z
dc.date.accessioned2018-07-04T14:46:32Z
dc.date.available2012-10-18T23:52:18Z
dc.date.available2018-07-04T14:46:32Z
dc.date.created2012-10-18T23:52:18Z
dc.date.issued2009
dc.identifierJOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, v.84, n.3, p.376-381, 2009
dc.identifier0268-2575
dc.identifierhttp://producao.usp.br/handle/BDPI/17466
dc.identifier10.1002/jctb.2050
dc.identifierhttp://dx.doi.org/10.1002/jctb.2050
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1614268
dc.description.abstractBACKGROUND: 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. (C) 2008 Society of Chemical Industry
dc.languageeng
dc.publisherJOHN WILEY & SONS LTD
dc.relationJournal of Chemical Technology and Biotechnology
dc.rightsCopyright JOHN WILEY & SONS LTD
dc.rightsrestrictedAccess
dc.subjectxylose
dc.subjectxylitol
dc.subjectfermentation
dc.subjectcrystallization
dc.subjectpurification
dc.titleBatch cooling crystallization of xylitol produced by biotechnological route
dc.typeArtículos de revistas


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