02888nam a2200241 a 4500 vtls000073702 KUKTEM 20251114204549.0 130723t2012 my dao f m 000 0 eng d THE0004325(Local) 201905160946 rohana 201307231221 huda UMP TP247.A2 C47 2012 rs Bc. Christine Anak Michael Pawing Vanillin recovery using packed column / Christine Anak Michael Pawing Kuantan, Pahang : UMP, 2012 xiv, 43 p. : ill. (some col.) ; 30 cm. + 1 CD-ROM 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. Vanillin 0 0 0 1 10000 10000 2019-09-04 0 TP247.A2 C47 2012 rs Bc. 0000075014 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 7206 | TP247.A2 C47 2012 rs Bc. 0000075015 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 4198 4204 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*9992