Removal of tartaric acid by gel and macroporous ion-exchange resins

Kaya, Cüneyt; Şahbaz, Aylin; Arar, Özgür; Yüksel, Ümran; Yüksel, Mithat

doi:10.1080/19443994.2014.919239

Cited by 10 publications

(6 citation statements)

References 25 publications

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“…From the isotherm constants and shape, one can evaluate whether a sorption process is favorable or not. The parameter E P that can be calculated from the Langmuir constant K L was always between 0 and 1, implying a favorable process . Similarly, the n value from the Freundlich isotherm was always > > 1, indicating that succinic and itaconic acid sorption was favorable under the studied conditions …”

Section: Resultsmentioning

confidence: 75%

Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Wever¹,

Dennewald

2017

J of Chemical Tech & Biotech

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BACKGROUND The di‐carboxylic acids succinic acid and itaconic acid are promising building block chemicals that can be produced through fermentation, but the processes would benefit from enhancements in product recovery. While sorption has already been studied to some extent for succinate/succinic acid removal, literature on the potential of sorption for itaconic acid recovery is scarce. This work aimed to screen a range of sorbents and/or resins for their capacity to separate both acids from fermentation broths, envisaging both ex situ and in situ product recovery applications. RESULTS Static batch screening led to a shortlist of four promising products. These were further characterized in terms of dynamic sorption capacity, regenerability, acid recovery, ability to concentrate the product and stability during sorption–desorption cycles. Final tests with real fermentation broth gave unsatisfactory results for succinic acid recovery. For itaconic acid, promising results were obtained both on synthetic solutions and on a real fermentation broth. CONCLUSION While it is doubtful that adsorption will be the process of choice for in situ or ex situ succinic acid recovery, well performing sorbents could be identified for itaconic acid recovery from fermentation broths, offering perspectives for in situ product recovery applications. © 2017 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 75%

Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Wever¹,

Dennewald

2017

J of Chemical Tech & Biotech

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“…Many factors affect deacidification; as such, selecting significant factors and optimizing them can increase the degree of deacidification. Kaya et al () removed tartaric acid by gel and macroporous ion‐exchange resins and studied factors affecting the removal rate; the resin amount and pH considerably influenced the removal rate. Other researchers speculated that initial acid concentration, contact time, and temperature during acid adsorption affected the removal rate of tartaric acid (Uslu, Inci, Bayazit, & Demir, ).…”

Section: Methodsmentioning

confidence: 99%

“…Many factors affect deacidification; as such, selecting significant factors and optimizing them can increase the degree of deacidification. Kaya et al (2015) removed tartaric acid by gel and macroporous ion-exchange resins and studied factors affecting the removal rate;…”

Section: Experimental Designmentioning

confidence: 99%

“…Although this method is rapid and effective and regardless of the chemical reagents used, it poses certain limitations and security risks, which are inconsistent with the consumer's pursuit of natural additive-free consumer psychology (Vera et al, 2003). Physical acid-reducing methods mainly include cryogenic freezing, electrodialysis (Kaláb & Palatý, 2012), organic extraction (Marchitan et al, 2010), and ion-exchange method (Kaya, Şahbaz, Arar, Yüksel, & Yüksel, 2015). Anion-exchange method is the best wine acid-reducing method (Kaya et al, 2015).…”

mentioning

confidence: 99%

“…Physical acid-reducing methods mainly include cryogenic freezing, electrodialysis (Kaláb & Palatý, 2012), organic extraction (Marchitan et al, 2010), and ion-exchange method (Kaya, Şahbaz, Arar, Yüksel, & Yüksel, 2015). Anion-exchange method is the best wine acid-reducing method (Kaya et al, 2015). The basic principle of anion-exchange resin for removing acid from wine or juice involves the ion-exchange reaction of OH-with the organic acid radical in the wine or juice and the exchange of the organic acid radical onto the resin; the -OH-detached resin enters the solution and undergoes acid-base neutralization reaction with H+ in wine or juice, thereby reducing the acidity of the wine or juice (Zhang, Liu, Peng, & Chen, 2015).…”

mentioning

confidence: 99%

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Optimization of deacidification for concentrated grape juice

Yue

et al. 2019

Food Science & Nutrition

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Excessive organic acids in grape juice will not only result in poor taste but will also cause turbidity and sedimentation. Tartaric acid exerts the most significant acidity among all organic acids in grape juice. In this study, we used tartaric acid as the main target and anion‐exchange resin to remove tartaric acid from concentrated grape juice. Factors influencing the removal process were optimized by liquid chromatography with ultraviolet detection and statistical analysis for optimal deacidification of concentrated grape juice. Use of the anion‐exchange resin 335 treat the concentrated grape juice at a ratio of 1:6 (2:11.98) at 15.57°C for 4.35 hr. The tartaric acid removal rate reached 69.01%; the anion‐exchange resin 335 demonstrated the best removal effect.

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