شماره ركورد كنفرانس :
4518
عنوان مقاله :
Ethanol production from cheese whey in airlift bioreactor
Author/Authors :
H Ghanadzadeh Department of Chemical Engineerin - University of Guilan , Rasht , Gh Khayati Department of Chemical Engineerin - University of Guilan , Rasht , Z Mirnezami Department of Chemical Engineerin - University of Guilan , Rasht , M Ghorbanpour Department of Chemical Engineerin - University of Guilan , Rasht
كليدواژه :
Fermentation , Ethanol , Cheese whey , Kluyveromyces , Airlift bioreactor
عنوان كنفرانس :
The 7th International Chemical Engineering Congress & Exhibition (IChEC 2011
چكيده لاتين :
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.
