Loading...

Optimization of Xanthan Gum Separation

Ranjbar Golafshani, Maedeh | 2013

500 Viewed
  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 44451 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Alemzadeh, Iran; Maghsoudi, Vida
  7. Abstract:
  8. Xanthan is a water-soluble anionic polysaccharide that is produced by anaerobic fermentation using the bacterium Xanthomonas campstris. Xanthan is used in various industries, including food industry and oil industry because of its appropriate rheological properties. For this reason, various studies have been done on the production and recovery of xanthan. In this study conditions for recovery of xanthan gum were investigated and optimized by response surface methodology. Initially xanthan production under optimal conditions that determined in previous studies i.e. YM broth at 30 ⁰C without pH control was performed. After production, the gum separation was investigated using food solvents and mineral salts. Utilized solvents include ethanol, isopropanol and acetone were among them, ethanol was selected for further studies. Xanthan separation using ethanol in the presence of I, II and III valence salts NaCl, CaCl2 and AlCl3 in two concentrations 0.5 and 1 g/l were investigated. The individual and interactive effects of three independent variables (volume ratio of ethanol to the broth (1-5), salt concentration (0-1 g/l), valence of salt (1-3) ) on recovery of xanthan gum were studied, using a face-centered composite design of experiments. A second ordered polynomial model was fitted and optimum conditions were estimated and based on this model optimization was performed. Optimal recovery of xanthan gum was found at 5 volume ratio of ethanol to the broth, in the presence of III valence salts in 1 g/l concentration. For recovery of xanthan for food industry using CaCl2 is suitable and for recovery of xanthan in other industries using AlCl3 is recommended
  9. Keywords:
  10. Xanthan Gum ; Optimization ; Xanthones Recovery ; Response Surface Method

 Digital Object List

 Bookmark

No TOC