Optimization of the Temperature Effect on Ethanol Production through use of Simulation

Abdul Sattar Jatoi, Shaheen Aziz, Imran Nazir Unar, Suhail Ahmed Soomro, Mohammad Siddique

Abstract


Ethanol production from molasses using microorganism is well-known regarding conversion of sugar content in molasses into useful product. Different process parameter had handsome effect on ethanol production, regarding to this study focused on to investigate the temperature effect on performance of Kluyeromyces Marxian’s using molasses as a substrate through numerical simulation. And also optimize the range for maximizing the ethanol production from 35-50oC with step size 5oC temperature effects were investigated by utilizing Monod kinetic model to distinguish the experimental and model results gave. Experimental and model results gave approximately same up to 90%. Experimental and model results gave ethanol concentration up to at 55oC about 77g/l and 81% respectively. These results suggest that Monod kinetic model can be utilized for modifying process of fermentation by considering the temperature effects.

Keywords


Thermotolerant Klyueromyces Marxians, Ethanol, Temperature, Numerical Simulation, Rk Order4

Full Text:

PDF

References


Aiba S, Shoda M, Nagatani M. (2000). Kinetics of product inhibition in alcohol fermentation.

Biotechnology and bioengineering 67(6):671-690.

Birol G, Doruker P, Kirdar B, Onsan Z İ, Ulgen K. (1998). Mathematical description of ethanol

fermentation by immobilised Saccharomyces cerevisiae. Process Biochemistry 33(7):763-771.

de Andres-Toro B, Giron-Sierra J, Lopez-Orozco J, Fernandez-Conde C, Peinado J M, Garcı́aOchoa

F. (1998). A kinetic model for beer production under industrial operational conditions. Mathematics and

Computers in Simulation 48(1):65-74.

Dragone G, Silva D P, e Silva J B d A. (2004). Factors influencing ethanol production rates at high-gravity

brewing. LWT-Food Science and Technology 37(7):797-802.

Ghaly A, El-Taweel A. (1997). Kinetic modelling of continuous production of ethanol from cheese whey.

Biomass and bioenergy 12(6):461-472.

Jatoi A S, Parkash A, Aziz S, Soomro S A, Shah S F. (2016). Mathematical Modeling for Ethanol

Production from Molasses using Thermo-tolerant Kluyeromyces Marxians. Science International

(1):319-322.

McMeekin T, Olley J, Ratkowsky D, Ross T. (2002). Predictive microbiology: towards the interface and

beyond. International journal of food microbiology 73(2):395-407.

Nishiwaki A, Dunn I. (1999). Analyses of the performance of a two-stage fermentor with cell recycle for

continuous ethanol production using different kinetic models. Biochemical engineering journal 4(1):37-44.

Oliveira S, De Castro H, Visconti A, Giudici R. (1999). Continuous ethanol fermentation in a tower reactor

with flocculating yeast recycle: scale-up effects on process performance, kinetic parameters and model

predictions. Bioprocess and Biosystems Engineering 20(6):525-530.

Phisalaphong M, Srirattana N, Tanthapanichakoon W. (2006). Mathematical modeling to investigate

temperature effect on kinetic parameters of ethanol fermentation. Biochemical engineering journal

(1):36-43.

Sainz J, Pizarro F, Pérez, Correa J R, Agosin E. (2003). Modeling of yeast metabolism and process

dynamics in batch fermentation. Biotechnology and bioengineering 81(7):818-828.

Sánchez S, Bravo V, Moya A, Castro E, Camacho F. (2004). Influence of temperature on the fermentation

of D-xylose by Pachysolen tannophilus to produce ethanol and xylitol. Process Biochemistry 39(6):673-

Sree N K, Sridhar M, Suresh K, Banat I, Rao L V. (2000). High alcohol production by repeated batch

fermentation using an immobilized osmotolerant Saccharomyces cerevisiae. Journal of industrial

microbiology & biotechnology 24(3):222-226.

Tyagi R, Ghose T. (1980). Batch and multistage continuous ethanol fermentation of cellulose hydrolysate

and optimum design of fermentor by graphical analysis. Biotechnology and bioengineering 22(9):1907-



Contacts | Feedback
© 2002-2014 BUITEMS