OP-II-3

PP-I-20OPTIMIZATION OF THE ENGINEERING PARAMETERS FOR THEPRODUCTION OF ZEAXANTHIN IN A FLUIDIZED BED REACTOREleazar M. Escamilla Silva 1 , Mayanin Águilar Torres 2 , Erika Ramos Ojeda 11 Departamento de Ingeniería Química; Instituto Tecnológico de Celaya. Ave.Tecnológico y Antonio García Cubas S/N. Celaya Gto. C.P.38010. Méxicoeleazar.escamilla@itcelaya.edu.mx2 Facultad de Química. Universidad Autónoma de Querétaro. Cerro de las CampanasS/N Col. Las Campanas. C.P. 76010. Querétaro, Qro, Manzanillo Colima, MexicoAbstractThe current trend in the food industry has taken up the use of natural productssuch as nutraceuticals, additives, flavourings and others. A special case is the use ofpigments such as carotenoids, which are used for human and animal consumption.As is the Zeaxanthin, which is the main pigment of yellow corn and is used mainly asa pigment in the skin of poultry and egg yolk. The most appropriate process for theproduction of Zeaxanthin is by submerged fermentation using Flavobacterium sp.The process for producing Zeaxanthin required determining the engineeringparameters for design and scaling of industrial equipment, in this paper we pose theoptimization of engineering parameters obtained correlated with dimensionlessnumbers such as are the Reynolds, Sherwood and Schmidt. The kinetics of thegrowth of Flavobacterium sp, was obtained by the application of Gompertz modelwith two parameters and showed a good correlation with our model:To determine the most important factors of the process we used an orthogonalexperimental design. The factors analyzed were: Recycling, Aeration, pellet size andCarbon - Nitrogen. The variance analysis showed the most relevant factors:recirculation, aeration, Pellet size and finally the carbon – nitrogen respectively.So through an unrestricted minimization is defined that the optimal production ofZeaxanthin during the experiment was 1.2506 mg/ml with an aeration of 1 vvm,carbon-nitrogen ratio of 1:1, recirculation rate of 40 ml/min and pellet diameter 3 mm.Achieving a correlation with experimental data determined by the Quasi-Newtonnumerical method. Well, was the best fit to the experimental data obtained duringfermentation and In addition curves were developed describing the behaviour of theprocess, by means of dimensionless numbers. The proposed correlation for theZeaxanthin production on basis to the engineering parameters obtained and the useof dimensionless numbers is given by Equation256