Separation Fermentation Products by Using Batch Distillation

• Main Author: Zulhazleen, Mohd Zulkipli
• Format: Undergraduates Project Papers
• Language: English
• Published: 2012
• Subjects: TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/7113/1/CD7174.pdf; http://umpir.ump.edu.my/id/eprint/7113/

This research aims to study the separation processes of fermentation products by using batch distillation. Technically, the main objective of the research is to study behavior of the purification of fermentation products of local nira by utilizing batch distillation . The major product from the fermentation process is ethanol. The scope of study includes the investigation of composition profile of the distillate and the others parameter to the composition profile. Nira is a fermentation product that to be expected to produce ethanol by undergo the separation process using batch distillation. The result shows the concentration can be obtained by using the standard curve . By utilizing batch distillation, the optimun condition in separation components in vinegar from nypa palm can be determine. For the effect of time the concentration of ethanol become concentrated as increasing the time. At 74 ̊C-76 ̊C the optimum product can be collected because in this stage the particle of ethanol have been nearly reached the boiling point which means the particle have enough energy to escape from the liquid form to the vapors form. The concentration of acetic acid is higher than ethanol because most of ethanol particle have been converted to the acetic acid. The highest ethanol concentration should be after 20 hours fermentation, however the vinegar solution that has been used in this experiment is more than 1 days.