Citric acid production

Short Notes for UG

1. Dr. V. RAMESH Assistant Professor & Head Department of Botany Vivekananda College Tiruvedakam West – 625 234 [email protected] CITIC ACID RODUCTION

2. Citric acid Citric acid is a weak organic acid found in citrus fruits( lemon ). It is a good, natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. More than million tonnes are produced every year by fermentation.

3. Occurrence Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons  and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L  in the juices). The concentrations of citric acid in citrus fruits range from 0.005  mol/L for oranges and grapefruits to 0.30 mol/L in lemons and limes.

4. Used as flavoring  and preservative in food and beverages. Can be added to e.g.  ice cream  as an emulsifying agent to keep fats from separating, to  caramel  to prevent sucrose crystallization , or to recipes in place of fresh lemon juice. Citric acid is used with  sodium bicarbonate  in a wide range of effervescent formulae, both for ingestion ( e.g. , powders and tablets) and for personal care ( e.g. , bath salts, bath bombs, and cleaning of grease). Citric acid is also often used in cleaning products and sodas or fizzy drinks .

5. INDUSTRIAL PRODUCTION Major steps involved Substrate preparation Microorganisms involved Fermentation conditions Recovery process

6. PIPELINE FOR CITRIC ACID PRODUCTION

7. 1. SUBSTRATE USED FOR CITRIC ACID PRODUCTION

8. 2. MICROORGANISMS USED FOR PRODUCITON

9. BIOSYNTHESIS OF CITIRIC ACID

10. 3. FERMENTATION CONDITIONS OR FACTORS AFFECTING CITRIC ACID PRODUCTION 1. NUTIRENT MEDIUM: Initial sugar concentration is high, nitrogen and phosphate concentration is less than 0.2% (w/v) 2. INOCULUM

11. 3. FERMENTATIO TIME 4. TEMPERATURE : 25-30°C 5. pH: 2-5 – 3.5 6. AERATION AND AGETATION: Requires oxygen and rotation (300 -600 rpm)

12. 4. RECOVERY OR PURIFICATION

13. A typical method used for purification of citric acid from a fermentation broth involves two major purification techniques: precipitation and filtration. The following schematic displays a generic citric acid purification scheme: ffff Prec React citric acid with calcium carbonate Filter precipitate React precipitate with sulfuric acid Filter precipitate Purified Citric Acid Purification of Citric acid

14. THANK YOU