Comparing of two seperation processes for recovering xylose mother liquor with sequential simulated moving bed technology

Authors

LI Hongfei, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
SUN Daqing, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
LI Liangyu, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
YU Wei, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
ZHANG Liping, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China

Abstract

The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be effectively solved with the two kinds of separation process which had the advantages of continuous separation, operation automation and products homogenization.

Publication Date

10-28-2019

First Page

210

Last Page

213

DOI

10.13652/j.issn.1003-5788.2019.10.043

Recommended Citation

Hongfei, LI; Daqing, SUN; Liangyu, LI; Wei, YU; and Liping, ZHANG (2019) "Comparing of two seperation processes for recovering xylose mother liquor with sequential simulated moving bed technology," Food and Machinery: Vol. 35: Iss. 10, Article 43.
DOI: 10.13652/j.issn.1003-5788.2019.10.043
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/43

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