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Semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast

II. Mathematical model

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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.

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Abbreviations

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

β:

volume fraction of inoculum=Vi/V

References

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Author notes

  1. Teresinha W. de Santos

    Present address: R. Emídio de Souza 88, 11740-000, Itanhaem, SP, Brazil

  2. Marina L. R. Vairo

    Present address: R. Cônego Eugênio Leite 329, 05414-010, São Paulo, SP, Brazil

Authors and Affiliations

  1. Centro de Desenvolvimento Biotechnológico (Biotechnological Development Center), Caixa Postal 051 (Pirabeiraba), 89239-970, Joinville, SC, Brazil

    Walter Borzani

  2. Instituto Butantan (Center of Biotechnology), Caixa Postal 65, 05503-000, São Paulo, SP, Brazil

    Haroldo Hiss

  3. Instituto de Pesquisas Tecnológicas do Estado de São Paulo S/A, São Paulo, SP, Brazil

    Teresinha W. de Santos

  4. Escola Politécnica, University of São Paulo, São Paulo, SP, Brazil

    Marina L. R. Vairo

Authors
  1. Walter Borzani
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  2. Haroldo Hiss
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  3. Teresinha W. de Santos
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  4. Marina L. R. Vairo
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Borzani, W., Hiss, H., de Santos, T.W. et al. Semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast. Biotechnol Lett 14, 981–984 (1992). https://doi.org/10.1007/BF01020641

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  • DOI: https://doi.org/10.1007/BF01020641

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