Modeling of selective pertraction of carboxylic acids produced by actinobacillus succinogenes fermentation

Madalina Postaru1, Marius Turnea2, Anca-Irina Galaction2, Lenuta Kloetzer1, Alexandra Blaga1, Anestis Vlysidis3, Colin Webb3, Alexandra C rlescu1, Dan Cascaval1

1 "Gheorghe Asachi" Technical University of Iasi, Faculty of Chemical Engineering and Environmental Protection, Dept. of Organic, Biochemical and Food Engineering, D. Mangeron 73, 700050 Iasi, Romania
2 Gr.T. Popa University of Medicine and Pharmacy of Iasi, Faculty of Medical Bioengineering, Dept. of Biomedical Science, 9-13 M. Kogalniceanu, 700454 Iasi, Romania
3 Satake Center for Grain Process Engineering, University of Manchester, Oxford Road M13 9PL, Manchester, United Kingdom


Formic and acetic acids could be selectively removed from the mixture with succinic acid by facilitated pertraction with tri-noctylamine (TOA). The pertraction selectivity is positively influenced by increasing the pH-gradient between the feed and stripping phases and carrier concentration in liquid membrane up to 70 g/L, as well as by lowering the mixing intensity of the two aqueous phases, TOA concentration exhibiting the most important influence. The cumulated influences of the considered parameters have been included in a mathematical model describing the pertraction of these carboxylic acids by means of the selectivity factor. The proposed model offers a good concordance with the experimental values of selectivity factor, the average deviation being of .5.22%.


carrier; liquid membranes; mass flow; selectivity; succinic acid fermentation

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