The combined effects of initial xylitol supersaturation value (Xyts) and cooling temperature (Tc) on xylitol crystallization from synthetic solutions were investigated using response surface methodology. A 32 full-factorial design was employed for experimental design. Synthetic solutions were subjected to crystallization, aimed at contributing to the development of a complete biotechnological process, including preliminary xylose-to-xylitol bioconversion in hemicellulose hydrolyzate and final xylitol recovery by crystallization. The crystallization methodology consisted of concentration of synthetic solutions up to supersaturation, cooling of the supersaturated solutions, separation of crystals by centrifugation, and final filtration. By means of response surface analysis, the statistical model identified the operating conditions (Xyts ¼ 728 g/l and Tc ¼ 6:0 C) under which purity degree (0.97) and xylitol crystallization yield (0.54) were simul
Optimization of xylitol recovery by crystallization from synthetic solutions using response surface methodology
DE FAVERI, DANILO;TORRE, PAOLO;PEREGO, PATRIZIA;CONVERTI, ATTILIO
2004-01-01
Abstract
The combined effects of initial xylitol supersaturation value (Xyts) and cooling temperature (Tc) on xylitol crystallization from synthetic solutions were investigated using response surface methodology. A 32 full-factorial design was employed for experimental design. Synthetic solutions were subjected to crystallization, aimed at contributing to the development of a complete biotechnological process, including preliminary xylose-to-xylitol bioconversion in hemicellulose hydrolyzate and final xylitol recovery by crystallization. The crystallization methodology consisted of concentration of synthetic solutions up to supersaturation, cooling of the supersaturated solutions, separation of crystals by centrifugation, and final filtration. By means of response surface analysis, the statistical model identified the operating conditions (Xyts ¼ 728 g/l and Tc ¼ 6:0 C) under which purity degree (0.97) and xylitol crystallization yield (0.54) were simulI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.