Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance

Abstract

L-Glutamine is a health food and active pharmaceutical ingredient, and it is industrially produced via evaporative crystallization, but thermal degradation is a significant problem in its industrial production. In this study, a model of forced circulation evaporative crystallization considering solubility and thermal degradation was developed for economic evaluation. Scenario analyses of single and conventional and hybrid 3-effect evaporative crystallization systems were conducted. In the hybrid system, a heat-stable substance was processed in the first and second whereas heat-sensitive L-glutamine was processed in the third effect. As the temperature of the third effect was the lowest, the thermal degradation of L-glutamine was minimal. The conventional and hybrid systems similarly reduced the steam cost compared to that of the single system, and these systems respectively increased and decreased the production cost compared to that of the single system. Based on sensitivity evaluations, increases in the temperature difference, solubility, and thermal degradation further enhanced the economic effectiveness of the hybrid system compared to that of the other systems. This study contributes to the economic benefits, sustainability, and social value of the commercial L-glutamine market.