Separation and Concentration of Lactate from Cassava Fermentation Broth by Reverse Osmosis

Fitriani, Fitriani and Masashi, Sekiguchi and Takao, Kokugan (2010) Separation and Concentration of Lactate from Cassava Fermentation Broth by Reverse Osmosis. Membrane, 35 (2). pp. 248-256.

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A reverse osmosis experiment was performed to separate and concentrate lactate from cassava fermentation broth. Pure lactic acid and ammonium lactate solutions were also used as model solutions. The influence of operating con- ditions, including feed velocity, transmembrane pressure and feed concentration, on the filtration properties (perme- ate flux, rejection and osmotic pressure) were studied. The concentration factor of lactic acid during batch operation of reverse osmosis was also evaluated. In the laminar flow regime, permeate flux increased with increasing of feed velocity due to concentration polarization of the solute on the membrane surface. However, the permeate flux was not affected by feed velocity in the turbulent regime. Permeate flux and rejection increased with transmembrane pressure and decreased with feed concentration due to higher osmotic pressure. At a transmembrane pressure of 5.5 MPa and an initial feed velocity of 0.7 m/s, lactic acid in the model solutions could be concentrated from three to six times; however, the concentration factor in fermentation broth only reached two. The degree of concentration increase of lactic acid was affected by the presence of medium and residual sugar in the fermentation broth, as both may contribute to the increase of osmotic pressure and also polarize the concentration effect that occurs on the mem- brane surface.

Item Type: Article
Uncontrolled Keywords: lactic acid fermentation broth / reverse osmosis / concentration factor / concentration polarization / osmotic pressure
Subjects: 500 Natural Science/Ilmu Pengetahuan Alam > 546.24 Acid/Asam
Divisions: Pasca Sarjana > Energi Terbarukan
Depositing User: Trie anto Perpustakaan
Date Deposited: 05 Mar 2021 08:00
Last Modified: 05 Mar 2021 08:00

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