Semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast |
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| Authors: | Walter Borzani Haroldo Hiss Teresinha W de Santos Marina L R Vairo |
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| Institution: | (1) Centro de Desenvolvimento Biotechnológico (Biotechnological Development Center), Caixa Postal 051 (Pirabeiraba), 89239-970 Joinville, SC, Brazil;(2) Instituto Butantan (Center of Biotechnology), Caixa Postal 65, 05503-000 São Paulo, SP, Brazil;(3) Instituto de Pesquisas Tecnológicas do Estado de São Paulo S/A, São Paulo, SP, Brazil;(4) Present address: R. Emídio de Souza 88, 11740-000 Itanhaem, SP, Brazil;(5) Escola Politécnica, University of São Paulo, São Paulo, SP, Brazil;(6) Present address: R. Cônego Eugênio Leite 329, 05414-010 São Paulo, SP, Brazil |
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| Abstract: | Summary A mathematical model is proposed to explain the influence of the volume fraction of inoculum on the fermentation time and ethanol productivity in semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast.Nomenclature a, b, c, d
constants, see equation (5)
- Eo
initial ethanol concentration
- Ef
final ethanol concentration
- K1, K2, K3
constants, see equation (1)
- P
ethanol productivity
- Pc
calculated values of P
- Pe
experimental values of P
- r
correlation coefficient
- So
initial TRS concentration
- Sm
TRS concentration of the feeding mash
- T
fermentation time (average of the experimental values)
- Tc
calculated value of T
- Te
experimental value of T
- TRS
total reducing sugars calculated as glucose
- Uo
initial urea concentration
- Um
urea concentration of the feeding mash
- V
reactor working volume
- Vi
volume of the inoculum
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volume fraction of inoculum=Vi/V |
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