Study of influence of yeast cells treatment on sugarcane ethanol fermentation: Operating conditions and kinetics
作者： Celina K. Yamakawa , Elmer Ccopa Rivera , Hyun Kwon , William E. Herrera Agudelo , Marcelo B.W. Saad
DOI: 10.1016/J.BEJ.2019.03.022
关键词:
摘要: Abstract In this work, the effects of various operating parameters two-stage yeast treatment on VHG fermentation performance were evaluated. First, a central composite design was used to investigate temperature and pH cell viability flocculation dispersion in acid unit (1st stage). Second, temperature, oxidation-reduction potential (ORP) sugar concentration reactivation (2nd stage) (productivity, ethanol yield viability) evaluated through full factorial design. The results indicated that around 2.65 pH controlled at 30 °C for 30 min led higher viability. conditions stage positively influenced relatively low negative ORP. A mechanistic model quantitatively revealed influence studied growth kinetics. promoted increase membrane recovery, which maintenance or improvement performance.
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