Süt asidinin (laktik asit) çevre dostu bitkisel çözücüler ve aminler ile ekstraksiyonunun incelenmesi
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, başta süt sektörü olmak üzere birçok endüstride yaygın olarak kullanılan laktik asidin sulu çözeltilerinden trioktilamin (TOA) reaktanı ve çevre dostu bitkisel çözücüler kullanılarak ayrılması incelenmiştir. Reaktif ekstraksiyon analizleri ile en uygun reaktant / çözücü oranlarını tespit etmek hedeflenmiştir. Çalışmalar sonucunda ekstraksiyon verimi, yükleme faktörü ve dağılma katsayısı gibi termodinamik değerler hesaplanmıştır. Araştırma sonuçlarına göre karboksilik asitlerin sulu çözeltilerden geri kazanımında organik faza TOA eklemesinin ekstraksiyon verimliliğini artırdığı tespit edilmiştir. Pirinç kepeği için fiziksel ekstraksiyonda verim %4,45 bulunurken, reaktif ekstraksiyonda verim %74,54'e kadar çıkmıştır. Pirinç kepeği için yaklaşık 16 kat verimde artış gözlenmiştir. Elde edilen veriler neticesinde ekstraktan konsantrasyonunun artmasıyla birlikte dağılma katsayısı değerlenin de arttığı, yükleme faktörü değerlerinin azaldığı görülmüştür. Laktik asit ekstraksiyonu için, ekstraktan ve seyreltici kombinasyonlarıyla oluşturulan organik faz karışımları incelendiğinde ekstraksiyon verimliliği açısından en iyi sonuçların ortalama 3,57 ml TOA kullanıldığında elde edildiği tespit edilmiştir.
I this study, the separation of lactic acid, which is widely used in many industries, especially in the dairy sector, from its aqueous solutions using trioctylamine (TOA) reactant and environmentally friendly vegetable solvents was investigated. It is aimed to determine the most suitable reactant / solvent ratios with reagent extraction analyzes. As a result of the studies, thermodynamic values such as extraction efficiency, loading factor and dispersion coefficient were calculated. According to the results of the research, it was determined that the addition of TOA to the organic phase increases the extraction efficiency in the recovery of carboxylic acids from aqueous solutions. For rice bran, the yield was 4.45% in physical extraction, while the yield increased up to 74.54% in reactive extraction. For rice bran, an increase in yield of approximately 16 times was observed. As a result of the data obtained, it was observed that the dispersion coefficient values increased and the loading factor values decreased with the increase in the extractant concentration. For lactic acid extraction, when the organic phase mixtures created with extractant and diluent combinations were examined, it was determined that the best results in terms of extraction efficiency were obtained when an average of 3.57 ml TOA was used.
I this study, the separation of lactic acid, which is widely used in many industries, especially in the dairy sector, from its aqueous solutions using trioctylamine (TOA) reactant and environmentally friendly vegetable solvents was investigated. It is aimed to determine the most suitable reactant / solvent ratios with reagent extraction analyzes. As a result of the studies, thermodynamic values such as extraction efficiency, loading factor and dispersion coefficient were calculated. According to the results of the research, it was determined that the addition of TOA to the organic phase increases the extraction efficiency in the recovery of carboxylic acids from aqueous solutions. For rice bran, the yield was 4.45% in physical extraction, while the yield increased up to 74.54% in reactive extraction. For rice bran, an increase in yield of approximately 16 times was observed. As a result of the data obtained, it was observed that the dispersion coefficient values increased and the loading factor values decreased with the increase in the extractant concentration. For lactic acid extraction, when the organic phase mixtures created with extractant and diluent combinations were examined, it was determined that the best results in terms of extraction efficiency were obtained when an average of 3.57 ml TOA was used.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
