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Updated: Dec 28, 2025

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
Published on: August 23, 2024
Reactive Extraction of Malic Acid using Trioctylamine in 1-Decanol: Equilibrium Studies by Response Surface
Victoria Inyang1, David Lokhat2
1Discipline of Chemical Engineering, University of KwaZulu-Natal, Howard College Campus, Durban, South Africa. vickyinyang@yahoo.com.
Abstract:
Reactive extraction is a significant technique employed for the removal of organic acids such as carboxylic acid which are usually present in low concentrations in aqueous solutions. This technique was explored by applying Response Surface Methodology (RSM) in process parameter optimization for malic acid recovery from aqueous streams using Trioctylamine as extractant and 1-decanol as organic diluent. Malic acid, a C4 dicarboxylic acid has a wide variety of applications in the polymer, food, chemical and pharmaceutical industries. The optimization of the response function: extraction efficiency was systematically carried out using three process parameters for reactive extraction: temperature, initial malic acid concentration and extractant (Trioctylamine) composition. Response Surface Methodology in combination with Box-Behnken design involving seventeen experimental runs was employed for malic acid reactive extraction in this study. A statistical second-order polynomial predicted an extraction efficiency of 97.53%. The optimum conditions of the process variables were found to be: temperature: 304.73 K, acid concentration: 0.25 kmol/m3, Trioctylamine composition: 23.54% (v/v). Under these optimum conditions, the experimental response of extraction efficiency of 93.25% was obtained. The experimental results obtained was in close conformity with the predicted values by numerical optimization using Response Surface Methodology. These findings can pave the way for the reactive separation process design for recovery of carboxylic acids from dilute aqueous waste streams as well as a fermentation broth.
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