Ethanol production from cheese whey in airlift bioreactor
Publish place: 07th International Congress on Chemical Engineering
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICHEC07_401
تاریخ نمایه سازی: 25 فروردین 1394
Abstract:
Cheese whey was used for ethanol fermentation by Kluyveromyces fragilis in an airlift bioreactor. The major goal of this work is determining the effect of aeration rate on the fermentation process and estimating the best set of operating conditions for the process in the airlift bioreactor (7L) and measuring the variation of ethanol, lactose and cell (biomass) concentration with time. experiments at this stage in four cases, the fermentation in normal whey media with 50 gL-1 lactose without aeration rate in the erlenmeyer flask and with aeration rate of 0.1,0.4 and 0.8 vvm in airlift bioreactor were conducted and compared together. The best conditions were the aeration rate of 0.4 vvm with 89.28 percent of ethanol production yeild (alcohol production was 3 (wv-1) percent). It was 90.7 percent at the optimal conditions in concentrated whey media with 100 gL-1 lactose
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Authors
h Ghanadzadeh
Department of Chemical Engineering, University of Guilan , Rasht, Iran
Gh. Khayati
Department of Chemical Engineering, University of Guilan , Rasht, Iran
z Mirnezami
Department of Chemical Engineering, University of Guilan , Rasht, Iran
m Ghorbanpour
Department of Chemical Engineering, University of Guilan , Rasht, Iran
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