ABSTRACT
This chapter reviews the advantages of proposed membrane-integrated technologies over conventional schemes with analysis of sustainability based on some of the developed parameters. Acetic acid has uses in the food industry for production of food grade vinegar, food additives, food preservatives and in the manufacture of pickles. The method of lactic acid production in the 18th century was by means of a basic catalyzed medium under high pressure and raw materials like ethanol and hydrogen cyanide were reacted and distilled to produce lactonitrile. Continuous research on low-cost carbohydrate-rich raw material with an appropriate choice of microbial species is an aim of modern research for aerobic fermentation for organic acid production. Fermentation-based production of lactic acid mostly uses raw materials containing carbohydrate-rich substrates like glucose, fructose, sucrose and lactose. Conventional downstream separation through distillation, absorption, activated carbon adsorption, electrochemical separation crystallization, etc.
