alpha for organic acid
DESCRIPTION
alpha for organic acidTRANSCRIPT
Company presentation
2013
INTRODUCTION
• Citric acid– Citric acid is a week organic acid found in citrus fruits
– Molecular formula is C6H8O7 and belongs to the carboxylic acids groups
– Stronger acid compared to other typical carboxylic acid .Produced by fermentation and suitable pH is around 3-6
• Application In Industry– Beverages
– Food
– Pharmaceutical
– Agriculture
– Metal Industry Structural Formula of Citric Acid
SOURCE OF RAW MATERIALS
Beet Molasses• the source of sugar for microbial
production of citric acid
• low cost and high sugar content
• low content of trace metals
• acts as carbon source of the fermentation
Microorganism• mycomycetes of A.niger species
can produce high yield
• consequence of incomplete respiration
Aspergillus Niger• filamentous ascomycete fungus
• maintained at pH 4.5 and temperature at 5 °C
• The best strain for citric acid production
• Scientific classification of A.niger
Domain Eucaryotes
Kingdom Fungi
Phylum Ascomycota
Subphylum Pezizomycotina
Class Eurotiomycetes
Order Eurotiales
Family Trichocomaceae
Genus Aspergillus
Species A.Niger
DEMAND AND SUPPLY
• The high demand in citric acid is the wide usage as acidulent in food and beverage industry.
• In the 1980s, U.S.A has been the leading country in producing citric acid. But, in the year of 1995, the Chinese production volume of citric acid has surpasses that of United States (Connor 2008) due to the lower cost of raw materials and the lower price of citric acid.
• In the year of 2007, worldwide annual production was approximately 1.7 million metric tons. According to Carlos (2006), the production rate of citric acid has growth of 3.5 to 4.0% per year.
0
0.5
1
1.5
2
2.5
3
3.5
2007 2008 2009 2010 2011 2012
me
tric
to
nn
es
(mill
ion
)
Year
Global Citric Acid Demand and Supply Graph
Demand
Production
Egypt market
• The Egyptian market need 26000 tons in 2011
0
5000
10000
15000
20000
25000
30000
2008 2009 2010 2011
Citric acid
tons
PROCESS DESCRIPTION
1. preparation of molasses
2. Fermentation of Citric Acid
3. Biomass Removal
4. Liquid-liquid extraction
5. Crystallization
6. Packing
preparation of molasses
• The molasses diluted in a solution
• The molasses solution sterilized
• For this proses the Heat Sterilizer will be used
preparation of molasses
preparation of molasses
Fermentation of Citric Acid
• the Aspergillus Niger inject to the fermentorwith molasses sol.
• The fermentation time take 166 hours
Fermentation of Citric Acid
Fermentation of Citric Acid
Fermentation of Citric Acid
Fermentation of Citric Acid
Fermentation of Citric Acid
Fermentation of Citric Acid
Biomass Removal
• The biomass removed by using rotary dram vacuum filter
Biomass Removal
Liquid-liquid extraction
• The extraction proses using precipitation and dissolving technic
• First precipitation of calcium citrate
• Second dissolving of calcium citrate to produce citric acid
• The precipitation and dissolving Blending Tank are used in this proses
Liquid-liquid extraction
Liquid-liquid extraction
Crystallization
• The liquid citric acid will converting to crystal to forming the end product
• The spray dryer machine are used in this proses
Crystallization
Packing
• The end product packing in 25 kg or 50 kg craft bag
Packing
The end