This work is focused on the application of membrane-based supercritical fluid extraction for the removal of fermentation products from an ABE (acetone/butanoliethanol) mixture. The extraction process was implemented in a hollow fiber contactor where the liquid fed was circulated in the lumenside. Meanwhile, the extraction phase was dense carbon dioxide, circulated through the shell. A model solution, containing the three representative products of ABE fermentation broths was fed to the single PIPE fiber contactor with flow rates varying from 0.1 to 1.5 mL min(-1). Dense CO2 with pressures between 7.0 and 9.0 MPa at 40 degrees C was circulated in countercurrent configuration. Experimental extraction percentages reached 70%, 50% and 27% for acetone, butanol and ethanol, respectively, in a single extraction step. When pressure was 9.0 MPa and liquid feed flow rate was higher than 0.5 mL min(-1), the extraction percentage of solutes and its transmembrane fluxes showed an unexpected decreasing, which was described by means of a phenomenological transfer model with variable membrane wettability. Thus, it has been demonstrated that the higher flow rates and pressure values can involve instability of the interface formed at the pore entrance and the liquid feed solution can penetrates into the membrane pores. (C) 2015 Elsevier B.V. All rights reserved.
机构:
Drexel Univ, Dept Culinary Arts & Food Sci, Philadelphia, PA 19104 USA
Iowa State Univ, Ctr Crops Utilizat Res, Dept Food Sci & Human Nutr, 2312 Food Sci Bldg, Ames, IA 50011 USADrexel Univ, Dept Culinary Arts & Food Sci, Philadelphia, PA 19104 USA
Sekhon, Jasreen K.
Rosentrater, Kurt A.
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Iowa State Univ, Dept Agr & Biosyst Engn, Ames, IA USADrexel Univ, Dept Culinary Arts & Food Sci, Philadelphia, PA 19104 USA
Rosentrater, Kurt A.
Jung, Stephanie
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Calif Polytech State Univ San Luis Obispo, Dept Food Sci & Nutr, San Luis Obispo, CA 93407 USADrexel Univ, Dept Culinary Arts & Food Sci, Philadelphia, PA 19104 USA
Jung, Stephanie
Wang, Tong
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Iowa State Univ, Ctr Crops Utilizat Res, Dept Food Sci & Human Nutr, 2312 Food Sci Bldg, Ames, IA 50011 USADrexel Univ, Dept Culinary Arts & Food Sci, Philadelphia, PA 19104 USA
机构:
Tsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R ChinaTsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R China
Jiang, Chao
Jia, Chenhui
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Tsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R ChinaTsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R China
Jia, Chenhui
Liu, Pei
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Tsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R ChinaTsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R China
Liu, Pei
Li, Zheng
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Tsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R ChinaTsinghua Univ, Dept Energy & Power Engn, State Key Lab Power Syst, Beijing 100084, Peoples R China
Li, Zheng
30TH EUROPEAN SYMPOSIUM ON COMPUTER AIDED PROCESS ENGINEERING, PTS A-C,
2020,
48
: 421
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426