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Title:Separation of 2,3-Butylene Glycol and Acetoin in Fermented Cheese Whey Permeate by Liquid Column Chromatography
Author(s):Lippi, Mark Steven
Department / Program:Food Science
Discipline:Food Science
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Agriculture, Food Science and Technology
Abstract:The supply of crude oil contained within the earth's crust is finite. This has spurred interest in finding alternative sources of petroleum-derived feedstock chemicals. One possible alternative chemical is 2,3-butylene glycol (2,3-butanediol). While use of 2,3-butylene glycol could relieve pressure on consumption of petroleum-derived feedstocks, the economics of producing 2,3-butylene glycol by fermentation are still cost prohibitive. One of the main reasons for this is the high cost of recovering the 2,3-butylene glycol from the aqueous fermentation broth. The research presented here involves utilizing a low cost liquid column chromatographic operation for separating 2,3-butylene glycol and acetoin (another major by-product of the fermentation), in fermented cheese whey permeate. Due to their similarities, acetoin (2-hydroxy-3-butanone) and 2,3-butanediol have been difficult to separate in the past. Studies showed that these compounds could be easily separated using the chromatographic procedure developed in this research. The procedure involves "pre-washing" the column with an inexpensive solvent (aqueous sodium borate solution), and eluting samples with distilled and deionized water. Plain tap water was also shown to work equally well as the eluent.
Separating 2,3-butylene glycol into the water eluent should improve the economics of the recovery process. The lower boiling water can be evaporated and distilled leaving the high boiling 2,3-butylene glycol (boiling point of 183(DEGREES)C). Steam generation and equipment specifications would be reduced thereby decreasing both capital and maintenance expenditures.
Studies were performed and parameters were optimized on a laboratory scale and then scaled-up. Best results on the lab-scale was that a 54 ml separation was obtained from a 100 ml sample of the two compounds on a column 15 cm by 2.6 cm. Best results on the larger column showed that a one liter sample of ultrafiltered fermented cheese whey permeate containing 900 micrograms/ml of 2,3-butylene glycol and 300 micrograms/ml of acetoin was completely separated on a 20 cm by 11.4 cm column bed of Dowex 1-X8 anion-exchange resin.
Issue Date:1987
Description:170 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1987.
Other Identifier(s):(UMI)AAI8711828
Date Available in IDEALS:2014-12-15
Date Deposited:1987

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