Filtration and Drying Study of Phosphatidylinositol Fraction from De-Oiled Soy Lecithin

• Published in: Drying technology Vol. 30; no. 15; pp. 1763 - 1770
• Main Authors: Jangle, Rahul D, Deulgaonkar, Sushil U, Magar, Vijayanand P, Thorat, Bhaskar N
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis Group 01.12.2012; Taylor & Francis Ltd
• Subjects: color; correlation; diffusivity; drying; Drying agents; Filters; filtration; Kinetics; Molecular structure; Molecules; Phosphatidylcholine; phosphatidylcholines; Phosphatidylinositol; Phospholipids; solvents; Soylecithin; temperature; Temperature effects
• ISSN: 1532-2300; 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2012.692106

Separation and purification of phosphatidylcholine (PC) and phosphatidylinositol (PI) fractions to their utmost purity is still a challenging task industrially due to the molecular and structural complexity of lecithin molecules. The present study deals with the filtration of the PI-rich fraction followed by drying of the cake for its further purification and value addition. Filtration of the PI-rich fraction was carried out under constant pressure conditions followed by the drying of the cake in a vacuum tray dryer. The average specific cake resistance (αₐᵥ) as a function of operating pressure was studied and it showed little variation with respect to the applied pressure differential. The initial solvent content in the cake after filtration was found to be in the vicinity of 1 kg solvent/kg dry solid, which was then subsequently reduced in the drying stage to 0.04 kg solvent/kg dry solid. The drying kinetics of the cake was studied at different drying temperatures in a vacuum tray dryer operated under varying degree of vacuum. The drying rate curve showed a prominent falling rate period with the effective solvent diffusivity in the range of 5.4 × 10⁻¹⁰ m²s⁻¹ to 1.42 × 10⁻⁹ m²s⁻¹within the temperature range of 40–60°C. Critical analysis of the dried PI fraction was carried out in terms of phosphatidylinositol content and color. The drying data were analyzed using various models and Das et al.'s model, the modified Henderson and Pabis model, and the Page model were found to provide the best fit sin terms of root mean square error (RMSE), chi square, and correlation coefficient (R²).