Downstream processing of red pigment from fermentation broths of Monascus purpureus M1018 by optimized pilot scale ultrafiltration followed by powderization

Date

6-2016

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Catalino G. Alfafara

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Downstream processing of red pigment from fermentation of broth of Monascus purpreus M1018 was investigated using optimized ultrafiltration conditions generated by Response Surface Methodology for concentration of pigment produced. This was followed by performance evaluation of spray drying and vacuum drying as powderization methods. The effects of the operating factors, namely (a) feed concentration and (b) inlet feed pressure, were evaluated on four responses: (1) rejection efficiency, (2) red pigment concentration in retentate, (3) transmembrane pressure (TMP), and (4) permaete flux. Good ultrafiltration performance was favored at fairly low feed concentration and high inlet feed pressure. Multiple response numerical optimization maximizing all the four responses yielded an optimum solution of 84.5% feed concentration and 18.6 psi inlet feed pressure, giving the following predicted responses: 96.508% rejection efficiency, 1.000 mL/mL red pigment concentration, 9.333 psi TMP, and 8.071 mL/m²-s permeate flux. At the optimum conditions, the following response values were obtained: 95.3% rejection efficiency, 0.932 mL/mL red pigment concentration, 9.031 psi TMP, and 7.902 mL/m²-s permeate flux. The optimum solution was successfully verified experimentally. Simple comparative powderization experiments of the retentate showed that a greater pigment yield of 106.64 g dried pigment/L solution was obtained in vacuum drying as compared to 87.3 g dried pigment/L pigment solution in spray drying at 10% maltodextrin concentration. However, higher color values were obtained in spray drying (6324.18) than in vacuum drying (1596.86) at 0% maltodextrin concentration (no binder added), making it the preferred powderization method.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2016 E62 S66

Document Type

Thesis

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