Dynamic Modelling and Simulation of Citric Acid Production from Dilute Acid Hydrolysed Corn Starch Using Aspergillus Niger

Abstract

ABSTRACT ABSTRACT T T T The modelling of he modelling of he modelling of he modelling of batch batch batch batch production production production production of of of of citric acid from corn starch hydrolysate using Aspergillus niger ATCC 9142 citric acid from corn starch hydrolysate using Aspergillus niger ATCC 9142 citric acid from corn starch hydrolysate using Aspergillus niger ATCC 9142 citric acid from corn starch hydrolysate using Aspergillus niger ATCC 9142 was carried out was carried out was carried out was carried out in this work in this work in this work in this work. The annual production rate of citric acid stands at about 1.4 to 1.5 million tons and its demand estimated to be growing at a rate of about 3.5 to 4.0% annually [3]. Satisfying this demand through chemical or synthetic production of citric acid has been demonstrated to be unsustainable [4, large proportion of the world's demand for citric acid is satisfied through biotechnological means submerged fermentation of sugar containing substrates appears to be the most economical way of producing citric acid by Aspergillus niger In trying to study and understand the dynamic behaviour of a process, it is important to formulate dynamic models of such processes. These models upon calibration and validation will provide insights Results of simulating respectively. Results of simulating respectively. Results of simulating respectively. Results of simulating the production of citric acid wa the production of citric acid wa the production of citric acid wa the production of citric acid was a growth associated process. Optimum pH, initial sugar s a growth associated process. Optimum pH, initial sugar s a growth associated process. Optimum pH, initial sugar s a growth associated process. Optimum pH, initial sugar concentration and temperature for citric acid production concentration and temperature for citric acid production concentration and temperature for citric acid production concentration and temperature for citric acid production o o o obtained btained btained btained we we we were re re re5. is present in essentially all plants and in . It is a constituent of and it is abundant in most citrus fruits such as oranges, tangerines, lemon, berries, lime a metabolic product formed in the citric citric acid stands at and its demand is estimated to be growing at a rate of about 3.5 to 4.0% Satisfying this demand through chemical or synthetic production of citric acid has been ble [4,5]. Hence, a large proportion of the world's demand for citric acid through biotechnological means. Presently, submerged fermentation of sugar containing substrates appears to be the most economical way of rgillus niger [6,7].In trying to study and understand the dynamic behaviour of a process, it is important to formulate dynamic models of such processes. These models upon calibration and validation will provide insights as to how the process functions, changes in operating procedure and how amenable it is to control [8,9].The usefulness of a dynamic mathe...

Application of Statistical Experimental Design for the Optimisation of Dilute Sulphuric Acid Hydrolysis of Cassava Bagasse

“…The coefficient of determination (R 2 ) was obtained as 0.955. This indicates that 95.5% of the variability in the response could be explained by the statistical model while 4.5% could not be accounted for by the independent variables [13]. The R 2 value indicates the degree to which the model was able to predict the response.…”

“…At the end of the hydrolysis reaction, the solid residue was separated by centrifugation and the pH of the resulting supernatant was adjusted to 10 using 2N Ca(OH) 2 . The resulting precipitate was removed by centrifugation and the supernatant was adjusted to a pH of 6.5 using 10% H 2 SO 4 [13].…”

Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts

“…In several studies [27,32,[34][35][36][37][38][39][40][41], sugarcane bagasse has been used as a substrate for solid-state fermentation by A. niger to produce citric acid production (Table 3). After 216 h at 30 • C, A. niger strain DS1 produced a 2.2-fold higher level of citric acid on sugarcane bagasse (65% moisture) in a sucrose-containing medium supplemented with 4% methanol than if the strain was grown on the unsupplemented sugarcane bagasse-containing medium [34].…”

“…Solid-state fermentation of sodium hydroxide-treated sugarcane bagasse supplemented with 4% methanol and urea resulted in a 1.3-fold elevation of citric acid concentration relative to citric acid production by the strain grown on the untreated bagasse for 120 h at 30 • C [39]. Citric acid production by A. niger ATCC 9142 on acid-treated sugarcane bagasse (75% moisture content) in a sucrose medium supplemented with 4% methanol was studied and was found to produce a low level of citric acid after 144 h at 30 • C [40]. Using solid-state fermentation of untreated sugarcane bagasse (65% moisture), A. niger strain MCCB0201 produced a very low level of citric acid after 120 h at 30 • C [41].…”

Optimising the Effect of Stimulants on Citric Acid Production from Cocoyam Starch Using Aspergillus Niger

“…icant difference between predicted and experimental values. [1,2]. Due to the increasing demand of citric acid, it has been established that producing citric acid from synthetic or chemical methods cannot compete favourably with biotechnological means [3].…”