Citric Acid From Cassava Fermentation Process
1, Brief introduction of citric acid
Citric acid has a wide range of utilization field in chemical industry, medicine industry, food industry, cosmetics industry and other fields. It can be said that citric acid is the most widely used organic acid. China has entered into the ranks of the world's powerful citric acid producers.
2,Production method of citric acid
Liquid deep fermentation uses the large-scale fermenter, the production scale is large, the production efficiency of citric acid is high , the cost is low, therefore liquid deep fermentation has become the first choice for current citric acid production.
3,The raw materials for citric acid fermentation production
The crops which contain starch , finished industrial products and industrial waste can be used as the raw materials for fermentation production of citric acid.
Crops: corn, rice, wheat, cassava, sweet potato, potato, etc.;
Finished industrial products: starch, glucose, etc.;
Industrial waste: glucose mother liquor, beet waste, bagasse waste, etc.;
4,Clear liquid fermentation process after removing residue
Corn and cassava are used to clear liquid fermentation after removing residue. This fermentation method adopts dry processing technology. The raw material is crushed, liquefied and filtered to obtain the liquid glucose , and then some unfiltered corn liquid is added to form the fermentation culture medium of citric acid.
Advantages: After removing residues, the culture conditions are effectively improved, and the mass transfer efficiency is improved under the same stirring conditions;
Higher effective glucose concentration;
Higher concentration of target product;
Higher extraction yield rate;
Higher utilization of glucose and residue;
Disadvantages: Raw material pretreatment process is complex, but automatic control makes it feasible;
Part of the unfiltered corn liquid is added, there is still plenty of mycelium residue, which still contains plenty of residue from raw materials,so the value of use is not high;
Raw materials have not been fully processed, the added value of glucose residue is low;
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