Citric Acid Production Processes
Author: Robert Noyes
Publisher: William Andrew
Published: 1969
Total Pages: 184
ISBN-13:
DOWNLOAD EBOOKSeptember 2001
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Citric Acid Biotechnology
Author: Bjorn Kristiansen
Publisher: CRC Press
Published: 2002-04-12
Total Pages: 200
ISBN-13: 0203483391
DOWNLOAD EBOOKThis work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
Citric Acid Production from Corn - Cost Analysis - Citric Acid E11A
Author: Intratec
Publisher: Intratec
Published: 2017-06-01
Total Pages: 100
ISBN-13: 1641480890
DOWNLOAD EBOOKThis report presents a cost analysis of Citric Acid production from corn The process examined is a typical fermentation process. In this process, corn starch is hydrolyzed to fermentable sugars, which are converted to Citric Acid. This report was developed based essentially on the following reference(s): (1) 'Citric Acid', Kirk-Othmer Encyclopedia of Chemical Technology, 5th edition (2) Wu, J. et al. 2009 'Model-Based Design of a ilot Scale Simulated Moving Bed for Purification of Citric Acid from Fermentation Broth' Keywords: Hydrolysis, Glucose, Dextrose, Amylase
Citric Acid Production by Aspergillus Niger
Author: Aftab Nadeem
Publisher: LAP Lambert Academic Publishing
Published: 2013
Total Pages: 88
ISBN-13: 9783659437113
DOWNLOAD EBOOKThe worldwide demand of citric acid is about 6x105 tons per year. Citric acid, with an estimated annual production of 500,000 tons, is produced almost exclusively by fermentation with Aspergillus niger and widely used in food, chemical, pharmaceutical and other industries. Keeping in view production of citric acid was investigated in submerged fermentation using shake flask fermentation. Maximum product yield was achieved under optimum methanol concentration (1.5 %) and ethanol concentration (1.0%) which shows enhance improvement in citric acid production compared to the control strain without any lower alcohols treatment. The work done in the current study is a major contribution for optimization of different fermentation parameters for citric acid production, however same process parameters may also be useful for production of different organic acids and enzymes in submerge fermentation system."
Bioprocess Engineering
Author: Michael L. Shuler
Publisher:
Published: 2014
Total Pages: 542
ISBN-13: 9781292025995
DOWNLOAD EBOOKFor Senior-level and graduate courses in Biochemical Engineering, and for programs in Agricultural and Biological Engineering or Bioengineering. This concise yet comprehensive text introduces the essential concepts of bioprocessing-internal structure and functions of different types of microorganisms, major metabolic pathways, enzymes, microbial genetics, kinetics and stoichiometry of growth and product information-to traditional chemical engineers and those in related disciplines. It explores the engineering principles necessary for bioprocess synthesis and design, and illustrates the application of these principles to modern biotechnology for production of pharmaceuticals and biologics, solution of environmental problems, production of commodities, and medical applications.
Citric Acid Biotechnology
Author: B. Kristiansen
Publisher:
Published: 1998
Total Pages:
ISBN-13:
DOWNLOAD EBOOKThis work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
Citric Acid
Author: Douglas Sackett
Publisher: Nova Science Publishers
Published: 2014
Total Pages: 0
ISBN-13: 9781631172373
DOWNLOAD EBOOKCitric acid is traditionally produced by fermentation of moulds since the beginning of the 20th century. However, its overall demand continually increases due to its very widespread applications ranging from traditional food use to more specific pharmaceutical and more recent biopolymer uses. Therefore the production of citric acid is also continually improved involving the most recent tools and techniques of the field. This book discusses the metabolism of citric acid production by Aspergillus niger; biotechnological productions of citric acid; citrus fruits compounds and ageing; occurrence and metabolism of citric acid by lactic acid bacteria from fruits and fermented beverages; and citric acid treatment of cancer.
Microbial Functional Foods and Nutraceuticals
Author: Vijai Kumar Gupta
Publisher: John Wiley & Sons
Published: 2017-12-26
Total Pages: 323
ISBN-13: 1119049016
DOWNLOAD EBOOKShowcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Citric Acid
Author: Alexander Apelblat
Publisher: Springer
Published: 2014-12-04
Total Pages: 365
ISBN-13: 3319112333
DOWNLOAD EBOOKThis monograph is devoted to different aspects associated with citric acid, inorganic citrates and their aqueous and organic solutions. It includes information about properties, occurrence and technological applications of citric acid and inorganic citrates. Phase equilibria - melting, freezing, boiling, vapour pressures, solubilities of citric acid in water, organic solvents and ternary systems are presented, correlated, and analyzed. Dynamic properties - viscosities, diffusion coefficients, electrical conductivities and surface tensions are examined. Mathematical representations of citric acid dissociation, in electrolyte solutions and in buffers are discussed. Citric acid chemistry - syntheses of citric acid, neutralization, degradation, oxidation, esterification, formation of anhydrides, amides and citrate-based siderophores is reviewed.
Solid-state Fermentation
Author: Ashok Pandey
Publisher:
Published: 1994
Total Pages: 0
ISBN-13: 9788122406610
DOWNLOAD EBOOKPapers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum.
