Lokesh Ramteke
B. TECH. (Chem. Engg.), Currently M. Tech. (BPT).
Email: lokeshramteke@gmail.com
| Education Details | ||
Course |
Institute/University |
Year of Passing |
B. TECH. Chemical Engineering |
U.D.C.T Jalgoan | 2008 |
M. Tech. Bio-process Technology |
Institute of Chemical Technology, ICT, Mumbai | 2011 |
Abstract of Masters Thesis:
FILTRATION AND DRYING OF MICROBIAL SUSPENSION
The recovery and purification of a fermentation product is essential to any commercial process. The desired products may be the biomass itself, an extracellular component or an intra cellular component. Filtration, is one of the important unit operation used for the separation of biomass from fermented broth. Filter aids such as perlite can be used to increase the permeability of filter cake and filtration rate. It can be either directly added in the body feed or coated on the filter media. But major problem is that while separating the mycelium, some of the perlite gets mix with the mycelial cake. Perlite as a very expensive material, the wastage of it increases the operating cost. So the attempts will be made to minimize the perlite loss into mycelium cake by modifying the filtration process. This may include the use of different types of filter media.
FILTRATION AND DRYING OF CASEIN
Casein is a principle protein found in cow’s milk which has been extracted commercially for most of the 20th century. The amount of casein in cow’s whole milk varies according to the breed of cow and stage of lactation, but is generally in the range 24-29 g L-1. Casein contains 0.7-0.9% phosphorus, covalently bound to the protein by a serine ester linkage. Casein precipitated from skimmed milk was filtered using different filter media under constant pressure condition, which reduces the time period for the filtration. Main objectives are reported for (1) selection of filter media, and (2) drying of casein. First objective is based on decreasing the time period for filtration by selecting the filter media and second objective is based on maintaining the purity of casein by drying method. White appearance casein is prepared from skimmed milk, which have protein content is about 83 to 93% and free from fats, vitamins and ashes.