Vanillin recovery using packed column / Christine Anak Michael Pawing
Material type:
TextPublication details: Kuantan, Pahang : UMP, 2012Description: xiv, 43 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN: - THE0004325(Local)
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Final Year Report
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UMPLIB GAMBANG | TP247.A2 C47 2012 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000075014 | ||
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Final Year Report
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UMPLIB GAMBANG | CD 7206 | TP247.A2 C47 2012 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000075015 |
Project paper (Bachelor of Chemical Engineering in Biotechnology) -- Universiti Malaysia Pahang - 2012
Bibliography : p. 42-43
The research aimed to study the vanillin recovery using packed column. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an aromatic aldehyde that belongs to simple phenolic compounds group. Vanillin is the main flavor of vanilla that has been widely used in the food industry, cosmetics, pharmaceuticals and medical industries. Natural vanillin is usually extracted from the bean or pod of the tropical orchid Vanilla planifolia. However, due to the high cost of natural vanillin and increasing demand for vanillin, an alternative production process consist of using biotechnological methods were developed. The study is guided by two scopes which the first was to determine the resins capacity for adsorbing vanillin and determine its isotherm in batch mode. Secondly, was to determine the best condition in semi-continuous mode. In order to determine the best condition for vanillin recovery, various experimental variables were optimized to get a maximum yield of vanillin. Response surface methodology (RSM) was employed to optimize the adsorption parameters of vanillin. The effects of two independent variables, namely vanillin concentration (mg/L) and dosage (g) on the yield of vanillin, were investigated. Results indicated that the data were adequately fitted into two second-order polynomial models. The optimal adsorption parameters were the vanillin concentration of 13.71mg/l and dosage of 5.01g according to the response surface analysis. Under this condition, the yield of vanillin was 0.055mg/l. As conclusion, the outcome from this study is designed as an alternative production process to solve the issue regarding consumers demand for natural flavors and high price of natural vanillin. This study will also be beneficial to the manufactures in a way that it requires low cost for production process. Moreover, this research will provide recommendations on how to enhance vanillin production by introducing cost-efficient technological processes for the recovery of plant phenolic compounds.