Tesis sobre el tema "Gas-fermentation"
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Mollah, Abdul Hamid. "Continuous acetone-butanol fermentation with gas stripping". Thesis, Imperial College London, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318977.
Texto completoJanekeh, Massoud. "Ethanol fermentation in a gas-lift bioreactor system". Thesis, Heriot-Watt University, 1988. http://hdl.handle.net/10399/933.
Texto completoMorrison, Christine Evon. "PRODUCTION OF ETHANOL FROM THE FERMENTATION OF SYNTHESIS GAS". MSSTATE, 2004. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022004-175606/.
Texto completoTaconi, Katherine Ann. "Methanogenic generation of biogas from synthesis-gas fermentation wastewaters". Diss., Mississippi State : Mississippi State University, 2004. http://library.msstate.edu/etd/show.asp?etd=etd-07072004-085409.
Texto completoSilva, Ellen Mae. "A gas-solid spouted bed bioreactor for solid state fermentation /". The Ohio State University, 1997. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487945320759412.
Texto completoFord, Jackson Walker. "Production of acetic acid from the fermentation of synthesis gas". Master's thesis, Mississippi State : Mississippi State University, 2004. http://library.msstate.edu/etd/show.asp?etd=etd-07062004-133352.
Texto completoLiu, Fangfang. "N-Butanol Fermentation and Integrated Recovery Process: Adsorption, Gas Stripping and Pervaporation". The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1400277061.
Texto completoShi, Yuzhen. "Algae screening and acclimation for acetaldehyde removal and fermentation gas effluent treatment". Thesis, University of Sheffield, 2014. http://etheses.whiterose.ac.uk/10514/.
Texto completoRowe, Peter. "Development of molecular tools for optimisation of C1 gas fermentation in acetogens". Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/51411/.
Texto completoJones, Samuel T. "Gas-liquid mass transfer in an external airlift loop reactor for syngas fermentation". [Ames, Iowa : Iowa State University], 2007.
Buscar texto completoBly, Steven Thomas. "Development of a high-throughput fermentation assay using colorimetric measurement of gas production". [Ames, Iowa : Iowa State University], 2008.
Buscar texto completoOlsen, Maegan Jessie. "Redox Potential Trends of Cucumber Fermentation as Influenced by Microbial Growth and Gas Purging". NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11052008-141935/.
Texto completoEmbaby, Mohamed GalalEldeen. "EFFECTS OF UNCONVENTIONAL PLANT OILS AND RUMEN ADAPTATION ON METHANE GAS EMISSION AND RUMEN FERMENTATION CHARACTERISTICS". OpenSIUC, 2018. https://opensiuc.lib.siu.edu/theses/2353.
Texto completoMorakul, Sumallika. "Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation". Thesis, Montpellier, SupAgro, 2011. http://www.theses.fr/2011NSAM0005/document.
Texto completoThe gas-liquid partitioning during winemaking fermentations was studied, with a focus on the main aroma compounds: isobutanol, isoamyl alcohol, ethyl acetate, isoamyl acetate, ethyl hexanoate. The partition coefficients (ki) of these molecules were quantified, using the PRV (Phase Ratio Variation) method. The influence of the must composition and temperature was assessed. The absence of any effect of CO2 production on gaz-liquid ratio compared to ki value was established by running specific fermentations in which the rate of CO2 production was kept constant by perfusion with assimilable nitrogen. A model was then elaborated to calculate gaz-liquid ratio of these molecules (excepted ethyl acetate and isoamyl alcohol) at any fermentation progress and at any temperature, including anisothermal fermentations. The model based on the equilibrium between the gas and liquid phases predicted ki with less than 10% error. Using this model, balances were c alculated, with a differentiation between (i) the total production, representative of the yeast potential (microbiological interest), (ii) the amount remaining in the fermenting must (organoleptic interest) and (iii) the amount lost in the exhaust CO2 (technological interest). High losses of esters were observed. For example, at 20°C, they represented 44% and 25 % for ethyl hexanoate and isoamyl acetate, respectively. Using an on line monitoring with a high frequency of measurements (one per hour), rates and specific rates of production were calculated. These new data are useful both for studies on metabolism (dynamics of metabolic fluxes) and for improving fermentation control, in particular temperature profile. The impact of temperature was assessed in more detail by comparing balances of production during fermentations run with the same yeast strain and must. These experiments demonstrated that the effect of temperature on the yeast metabolism was highly overestimated whe n only considering the concentrations in the liquid, i.e. usually the only available information
Amponsah, Yvonne. "In situ product recovery of butanol and butyric acid from fermentation processes using gas stripping and reverse osmosis". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021.
Buscar texto completoGarcia, Arrazola Roeb. "Evaluation of the effects and interactions of gas blending and feeding strategy on a Fab' fermentation process by Escherichia coli". Thesis, University College London (University of London), 2005. http://discovery.ucl.ac.uk/1444413/.
Texto completoInfantes-López, Alba [Verfasser] y C. [Akademischer Betreuer] Syldatk. "Advancing towards biomass-derived syngas fermentation - Evaluation of process parameters and gas composition effects / Alba Infantes-López ; Betreuer: C. Syldatk". Karlsruhe : KIT-Bibliothek, 2020. http://d-nb.info/1220359084/34.
Texto completoHensirisak, Patcharee Jr. "Scale-Up the Use of a Microbubble Dispersion to Increase Oxygen Transfer in Aerobic Fermentation of Baker's Yeast". Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/35468.
Texto completoMaster of Science
Abdehagh, Niloofar. "Improvements in Biobutanol Production: Separation and Recovery by Adsorption". Thesis, Université d'Ottawa / University of Ottawa, 2016. http://hdl.handle.net/10393/34406.
Texto completoDufek, Nickolas Alois. "An Assessment of Integrated Weed Management Strategies for Purple Threeawn-Dominated Rangelands". Thesis, North Dakota State University, 2013. https://hdl.handle.net/10365/26635.
Texto completoYoun, Gukhee S. "BIOETHANOL AND BIOBUTANOL PRODUCTION WITH CLOSTRIDIUM CARBOXIDIVORANS, CLOSTRIDIUM BEIJERINCKII, AND CO-CULTURE FROM BIOMASS: CARBON DIOXIDE/HYDROGEN GAS VS. GLUCOSE FERMENTATION". The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492626355327054.
Texto completoOsborne, Charles D. "Discriminating wine yeast strains and their fermented wines : an integrated approach". Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/699.
Texto completoVestner, Jochen. "Application of comprehensive two dimensional gas chromatography to wine analysis". Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/18117.
Texto completoENGLISH ABSTRACT: This study focused on the potential of comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS) for the improved analysis of volatile wine constituents. Solid phase microextraction (SPME) in combination with GC×GC-TOF-MS was successfully used for the detailed investigation of the impact of three commercial Oenococcus oeni lactic acid bacteria (LAB) strains on the volatile composition of Pinotage wines subjected to malolactic fermentation (MLF). Due to increased separation power and enhanced sensitivity obtained by using two orthogonal separations coupled with the structural information provided by deconvoluted TOF-MS spectra, GC×GC-TOF-MS allowed for the identification and semi-quantitative analysis of much larger numbers of compounds compared to previous studies applying one-dimensional gas chromatography. The combination of univariate and multivariate statistical assessment was used as a powerful tool for data interpretation. The obtained results contribute significantly to the understanding of the impact of MLF on the volatile composition of Pinotage wine Some compounds have been linked to MLF for the first time. Moreover, the impact of these commercial starter cultures on the composition of volatile sulfur and nitrogen compounds in the same wines was studied by one-dimensional gas chromatographic methods with headspace injection and solid supported liquid-liquid extraction together with sulfur selective detection and tandem mass spectrometry. This study demonstrated also for the time, the impact of MLF on the composition of volatile sulfur and nitrogen compounds in Pinotage wine. GC×GC-TOF-MS was further used for the evaluation of the suitability of a new phase for stir bar sorptive extraction (SBSE) analysis of wine volatiles. Despite instrumental complications, beneficial extraction properties of the new stir bar phase for especially more polar compounds could be demonstrated. In addition, the extraction ability of this novel phase was evaluated for the analysis of selected thiazoles in wine using heart-cutting two dimensional gas chromatography in combination with nitrogen selective detection. Advantageous extraction performance of the new stir bar phase compared to a conventional polydimethylsiloxane (PDMS) phase for the determined thiazoles was demonstrated.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus daarop om die potensiaal van omvattende tweedimensionele gaschromatografie gekombineer met vlugtyd massaspektrometrie (GC×GC-TOF-MS) vir die verbeterde analise van vlugtige wynkomponente te ondersoek. Soliede fase mikro-ekstraksie (SPME) in kombinasie met GC×GC TOF MS is met sukses aangewend vir ‘n ondersoek na die impak van drie kommersiële Oenococcus oeni melksuur bakteria (LAB) rasse op die samestelling van die vlugtige fraksie van Pinotage wyne wat appelmelksuurgisting (AMG) ondergaan het. As gevolg van die verbeterde skeidingsvermoë en die verhoogte sensitiwiteit wat verkry word deur twee ortogonale skeidings te kombineer, tesame met die inligting aangaande die molekulêre struktuur wat die die gedekonvoleerde TOF massaspektra verskaf, maak GC×GC-TOF-MS die identifikasie en semi-kwantitatiewe analise van aansienlik meer komponente, in vergelyking met die gebruik van een-dimensionele gaschromatografie, moontlik. Die kombinasie van monoveranderlike asook multiveranderlike statistiese evaluering is gebruik as ‘n kragtige tegniek vir data interpretasie. Die resultate wat verkry is dra tot ‘n groot mate by tot die ontrafeling en begrip aangaande die impak wat AMG op die samestelling van vlugtige komponente in Pinotage wyn het. Daar word ook vir die eerste keer aangetoon dat somminge komponente verband te hou met AMG. Aanvullend hiertoe is die impak wat hierdie kommersiële kulture (wat gebruik word om fermentasie te inisieer) op die voorkoms van swawel en stikstof bevattende vlugtige komponente het bestudeer deur gebruik te maak van een-dimensionele gaschromatografiese metodes met ‘headspace’ inspuiting en vloeistof-voeistof ekstraksie tesame met swawel en stikstof selektiewe deteksie en tandem massaspektrometrie. Hierdie ondersoek werp lig, ook vir die eerste keer, op die samestelling van vlugtige swawel en stikstof bevattende komponente in Pinotage wyn. GC×GC-TOF-MS is ook gebruik vir die evalueering van die toepaslikheid van ‘n nuwe stasionêre fase vir gebruik met roerstaaf sorptiewe ekstraksie (SBSE) vir die analisering van vlugtige komponente in wyn. Ten spyte van instrumentele komplikasies, is die voordele wat hierdie nuwe fase vir die ekstraksie van vernaamlik meer polêre komponete aangetoon. Vervolgens is die ekstraksievermoë van hierdie nuwe fase vir die analise van sekere tiasole in wyn met ‘heart-cutting’ twedimensionaly gaschromatografie in kombinasie met stikstof-selektiewe deteksie gedemonstreer. Verbeterde ekstraksie van die nuwe roerstaaf fase vir die analise van tiasole, in vergelyking met ‘n tradisionele polydimethylsiloxane (PDMS) fase is voorts aangetoon.
Lin, Wang. "Studies on Utilization of Tamarind Kernel Powder Extract Residue as a Feed for Ruminants". 京都大学 (Kyoto University), 2017. http://hdl.handle.net/2433/225659.
Texto completo0048
新制・課程博士
博士(農学)
甲第20434号
農博第2219号
新制||農||1049(附属図書館)
学位論文||H29||N5055(農学部図書室)
京都大学大学院農学研究科応用生物科学専攻
(主査)教授 廣岡 博之, 教授 松井 徹, 教授 久米 新一
学位規則第4条第1項該当
MACCARANA, LAURA. "Nutritional strategies to reduce methane emissions in dairy cows using in vitro technique". Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424399.
Texto completoIl recente scenario del riscaldamento climatico globale, ha portato ad un maggiore interesse dell’opinione pubblica riguardo ai gas che causano l’effetto serra, ponendo particolare attenzione al gas metano (CH4 ) e alla sua relazione con il settore zootecnico. Per questa ragione, numerosi gruppi di ricerca hanno proposto delle strategie nutrizionali per ridurre le emissioni di CH4 da parte dei ruminanti. Nella presente tesi sono stati sviluppati due obiettivi principali. Il primo riguardava lo studio dei fattori metodologici che influenzano la produzione in vitro del CH4 e lo sviluppo di un nuovo approccio per la misurazione dello stesso gas prodotto durante delle fermentazioni in vitro. In secondo luogo, si è inteso valutare l’efficacia di alcune strategie nutrizionali sulla riduzione della produzione di CH4 . Tali obiettivi sono stati raggiunti attraverso cinque diverse attività di ricerca. Nel primo lavoro è stato valutato l’effetto che specifici fattori metodologici possono avere sulla produzione in vitro di gas e di CH4 (espresso sia in termini di produzione che di proporzione). Questa analisi è stata effettuata attraverso un approccio di meta-analisi utilizzando 274 osservazioni, che rappresentavano i trattamenti di controllo di 39 articoli scientifici pubblicati negli ultimi 12 anni. I fattori considerati erano: la pressione che si forma nello spazio di testa dello strumento utilizzato per le fermentazioni in vitro (costante o incrementale), il tempo di incubazione (24 o ≥48 ore), il momento di raccolta del liquido ruminale (prima o dopo la somministrazione del pasto agli animali donatori), la presenza di azoto nella composizione della saliva artificiale (presenza o assenza), e il rapporto tra la miscela di liquido ruminale e saliva artificiale sul campione alimentare incubato (130 or 130-140 or >140 ml/g DM). Questi cinque fattori sono stati considerati come variabili discrete, invece il contenuto di NDF del campione alimentare incubato (392 ± 175.3 g/kg) è stato considerato come variabile continua. I risultati hanno mostrato che la produzione totale di gas è principalmente influenzata dal tempo di incubazione, mentre la produzione di CH4 è influenzata soprattutto dal rapporto tra la miscela di liquido ruminale e saliva artificiale sul campione alimentare incubato. Quando invece il CH4 viene espresso in termini di proporzione sul gas totale prodotto, i valori sono principalmente influenzati dal momento di raccolta del liquido ruminale. Inoltre, questa meta-analisi dimostra che i fattori considerati spiegavano una parte considerevole (circa il 65 %) della variabilità dei dati di gas e CH4 prodotti durante le fermentazioni in vitro. Quindi, sarebbe desiderabile una maggiore standardizzazione dei protocolli metodologici internazionali, in modo da facilitare il confronto di dati ottenuti in diversi sperimentazioni. Il secondo contributo sperimentale ha inteso mettere a punto una procedura di raccolta e di misurazione del CH4 prodotto, utilizzando due diverse tipologie di fermentazione in vitro: i) un “sistema aperto”, con sfiato regolare del gas all’interno di un sacchetto connesso alle bottiglie di fermentazione, dal quale viene prelevato il campione di gas per l’analisi del CH4 ; ii) un “sistema chiuso”, con accumulo progressivo dei gas di fermentazione nello spazio di testa delle bottiglie, dal quale viene prelevato il campione per l’analisi del CH4 . Per le fermentazioni sono stati usati cinque alimenti singoli utilizzati nell’alimentazione dei ruminanti (fieno polifita, loietto, farina di mais, panello di lino e polpe di bietola). Il disegno sperimentale prevedeva: 2 incubazioni × 5 alimenti × 3 replicazioni per alimento × 2 tecniche di campionamento del gas, più 4 bianchi (bottiglie incubate senza campione alimentare), per un totale di 64 bottiglie incubate. Metà delle bottiglie non venivano sfiatate, mentre le rimanenti venivano sfiatate a pressione fissa e il gas era raccolto in un sacchetto a tenuta connesso ad ogni bottiglia. Alla fine di ogni incubazione, il gas veniva campionato dallo spazio di testa delle bottiglie utilizzate per il sistema chiuso o dallo spazio di testa e dal sacchetto delle bottiglie utilizzate per il sistema aperto. Tutti i campioni sono stati poi analizzati per quantificare la concentrazione di CH4 . I valori di gas prodotto venivano o meno corretti per la quantità di CO2 che si era disciolta nel liquido di fermentazione. I valori di produzione (ml CH4 /g DM) e di proporzione (ml CH4 /100 ml gas) di CH4 sono stati calcolati utilizzando i valori corretti o non corretti di produzione di gas totale. Il sistema chiuso ha mostrato una produzione di gas totale non corretto inferiore (-18%) rispetto al sistema aperto, mentre la correzione del gas ha ridotto ma non rimosso le differenze tra le due tecniche. Le bottiglie chiuse hanno mostrato una proporzione di CH4 non corretto superiore (+23%) rispetto al sistema aperto, mentre la correzione ha ridotto ma non rimosso le differenze tra le due tecniche. La produzione di CH4 corretto non è stata influenzata dalla tecnica utilizzata. Concludendo, il sistema chiuso non offre buone misurazioni della produzione del gas, mentre il sistema aperto consente una valutazione attendibile sia del gas che del CH4 prodotto. Nel terzo contributo sperimentale è stato valutato l’effetto che le variazioni quantitative dei principali componenti chimici (rapporto amido:ADF, contenuto proteico e contenuto lipidico) di diete per vacche da latte, posso avere sulla produzione di gas e CH4 . Le variazioni sono state fatte tenendo conto degli intervalli di fibra, amido, proteina e lipidi effettivamente utilizzate negli allevamenti intensivi del Nord Italia. La dieta di riferimento utilizzata aveva la seguente composizione chimica: 273, 361, 158, e 33 g/kg SS di amido, NDF, CP, e lipidi, rispettivamente. Le altre 6 diete avevano un minore o maggiore rapporto di amido:ADF (0.40 or 1.77, rispettivamente), o di contenuto proteico (115 or 194 g/kg DM, rispettivamente), o di contenuto lipidico (26 or 61 g/kg DM, rispettivamente), rispetto alla dieta di riferimento. Il disegno sperimentale prevedeva: 4 incubazioni × 7 diete × 5 replicazioni per dieta, più 20 bianchi (bottiglie incubate senza campione alimentare), per un totale di 160 bottiglie incubate. Il gas prodotto veniva regolarmente sfiatato a pressione fissa e alla fine di ogni incubazione un campione di gas veniva raccolto dallo spazio di testa delle bottiglie e veniva analizzato per misurare la concentrazione di CH4 . La quantità di CH4 perso durante lo sfiato del gas di fermentazione è stata stimata. I risultati mostrano che all’aumentare del rapporto amido:ADF si riduce la produzione di gas (per g di SS e per g di degradabilità "vera" della SS), aumenta la produzione di CH4 (per g di SS), mentre la produzione di CH4 espressa come g di degradabilità "vera" della SS non varia. All’aumentare del contenuto proteico si riduce la produzione di gas, mentre la proporzione di CH4 è stata ridotta solo nella dieta ipoproteica. L’aumento del contenuto lipidico ha ridotto la produzione di gas (per g di SS), ma non ha influenzato i valori di CH4 . Si può quindi concludere che l'entità degli effetti, esercitati dalle variazioni quantitative dei principali componenti chimici delle diete sulla fermentazione in vitro, è stata quasi inesistente. Il quarto lavoro ha inteso valutare l’effetto di quattro estratti puri di piante (allil-sulfide, cinnamaldeide, eugenolo e limonene) e di un composto sintetico (monensin), tutti con proprietà antimicrobiche, utilizzati come additivi di una dieta per vacche da latte, sulla produzione di gas e CH4 . Sono stati utilizzati due diversi dosaggi: 3 or 30 mg/g di per gli estratti puri di piante, 0.015 or 0.030 mg/g di dieta per il monensin. Le procedure di incubazioni utilizzate erano le stesse dell’esperimento precedente. Il disegno sperimentale prevedeva: 4 incubazioni × 5 additivi × 2 dosaggi × 3 replicazioni, più 12 bianchi (bottiglie incubate senza campione alimentare, 3 per incubazione), e 12 controlli (dieta incubata senza additivi, 3 per incubazione) per un totale di 144 bottiglie incubate. I risultati hanno mostrato che tutti i composti testati con il basso dosaggio non hanno mai influenzato la produzione in vitro di gas e CH4 . Rispetto al controllo, gli alti dosaggi di allil- sulfide, cinnamaldeide, eugenolo, limonene, e monensin hanno ridotto significativamente la produzione in vitro di gas (ml/g DM; -16%, -12%, -9%, -38%, -12%, rispettivamente). La produzione in vitro di CH4 è stata significativamente ridotta solo dell’alto dosaggio di allil-sulfide, cinnamaldeide, limonene, e monensin (-32%, -12%, -43%, -18%, rispetto al controllo). Solo gli alti dosaggi di allil- sulfide e limonene hanno ridotto significativamente anche la proporzione di CH4 (-18% e -12% rispetto al controllo). I risultati più promettenti sono stati osservati per la cinnamaldeide, che ha depresso la produzione CH4 senza influenzare negativamente gli altri parametri fermentativi. Il quinto e ultimo contributo sperimentale ha valutato la possibilità di ridurre la produzione in vitro di gas e CH4 attraverso la combinazione di un diretto inibitore del CH4 (cloroformio) con due inibitori indiretti: i) i nitrati, che agiscono come accettori di idrogeno e ii) le saponine, dei noti agenti antiprotozoari. L’esperimento è stato condotto utilizzando un sistema di simulazione ruminale a flusso semi-continuo (RUSITEC®). Una dieta base è stata incubata singolarmente (dieta 1) o addizionata con 31.5 g/ kg di nitrati (dieta 2) o con 50 g/kg saponine ottenute dall’estratto d’edera (dieta 3). Queste tre diete sono state incubate senza o con l’aggiunta di cloroformio (2 µL/L), ottenendo un totale di 6 trattamenti testati. Ogni trattamento è stato incubato in quattro bottiglioni, per un totale di 24 bottiglioni. L’intera incubazione è durata 21 giorni. I risultati mostrano che la produzione totale di gas (in media 2.56 l/d) non è stata influenzata dalla dieta o dalla presenza del cloroformio. Quando utilizzati singolarmente, cloroformio, nitrati e saponine riducono la produzione giornaliera di CH4 del 96, 66 e 22%, rispettivamente. Nonostante ciò, quando il cloroformio era combinato con inibitori indiretti, non si è evidenziato nessun effetto addizionale sulla riduzione di CH4 prodotto. Concludendo, si può quindi affermare che nessun effetto sinergico è emerso tra l’inibitore diretto di CH4 e i due inibitori indiretti.
Van, der Merwe Abraham Blignault. "Evaluation of different process designs for biobutanol production from sugarcane molasses". Thesis, Stellenbosch : Stellenbosch University, 2010. http://hdl.handle.net/10019.1/4374.
Texto completoENGLISH ABSTRACT: Recently, improved technologies have been developed for the biobutanol fermentation process: higher butanol concentrations and productivities are achieved during fermentation, and separation and purification techniques are less energy intensive. This may result in an economically viable process when compared to the petrochemical pathway for butanol production. The objective of this study is to develop process models to compare different possible process designs for biobutanol production from sugarcane molasses. Some of the best improved strains, which include Clostridium acetobutylicum PCSIR-10 and Clostridium beijerinckii BA101, produce total solvent concentrations of up to 24 g/L. Among the novel technologies for fermentation and downstream processing, fedbatch fermentation with in situ product recovery by gas-stripping, followed by either liquid-liquid extraction or adsorption, appears to be the most promising techniques for current industrial application. Incorporating these technologies into a biorefinery concept will contribute toward the development of an economically viable process. In this study three process routes are developed. The first two process routes incorporate well established industrial technologies: Process Route 1 consist of batch fermentation and steam stripping distillation, while in Process Route 2, some of the distillation columns is replaced with a liquid-liquid extraction column. The third process route incorporates fed-batch fermentation and gas-stripping, an unproven technology on industrial scale. Process modelling in ASPEN PLUS® and economic analyses in ASPEN Icarus® are performed to determine the economic feasibility of these biobutanol production process designs. Process Route 3 proved to be the only profitable design in current economic conditions. For the latter process, the first order estimate of the total project capital cost is $187 345 000.00 (IRR: 35.96%). Improved fermentation strains currently available are not sufficient to attain a profitable process design without implementation of advanced processing techniques. Gas stripping is shown to be the single most effective process step (of those evaluated in this study) which can be employed on an industrial scale to improve process economics of biobutanol production.
AFRIKAANSE OPSOMMING: Onlangse verbeteringe in die tegnologie vir die vervaardiging van butanol via die fermentasie roete het tot gevolg dat: hoër butanol konsentrasies en produktiwiteit verkry kan word tydens die fermentasie proses, en energie verbruik tydens skeiding-en suiweringsprosesse laer is. Hierdie verbeteringe kan daartoe lei dat biobutanol op ʼn ekonomiese vlak kan kompeteer met die petrochemiese vervaardigings proses vir butanol. Die doelwit van die studie is om proses modelle te ontwikkel waarmee verskillende proses ontwerpe vir die vervaardiging van biobutanol vanaf suikerriet melasse vergelyk kan word. Verbeterde fermentasie organismes, wat insluit Clostridium acetobutylicum PCSIR-10 en Clostridium beijerinckii BA101, het die vermoë om ABE konsentrasies so hoog as 24 g/L te produseer. Wat nuwe tegnologie vir fermentasie en skeidingprosesse behels, wil dit voorkom of wisselvoer fermentasie met gelyktydige verwydering van produkte deur gasstroping, gevolg deur of vloeistof-vloeistof ekstraksie of adsorpsie, van die mees belowende tegnieke is om tans in die nywerheid te implementeer. Deur hierdie tegnologie in ʼn bioraffinadery konsep te inkorporeer sal bydra tot die ontwikkeling van ʼn ekonomies lewensvatbare proses. Drie prosesserings roetes word in die studie ontwikkel. Die eerste twee maak gebruik van goed gevestigde industriële tegnologie: Proses Roete 1 implementeer enkellading fermentasie en stoom stroping distillasie, terwyl in Proses Roete 2 van die distilasiekolomme vervang word met ʼn vloeistof-vloeistof ekstraksiekolom. Die derde proses roete maak gebruik van wisselvoer fermentasie met gelyktydige verwydering van produkte deur gas stroping. Die tegnologie is nog nie in die nywerheid bewys of gevestig nie. Om die ekonomiese uitvoerbaarheid van die proses ontwerpe te bepaal word proses modellering uitgevoer in ASPEN PLUS® en ekonomiese analises in ASPEN Icarus® gedoen. Proses Roete 3 is die enigste ontwerp wat winsgewend is in huidige ekonomiese toestande. Die eerste orde koste beraming van die laasgenoemde projek se totale kapitale koste is $187 345 000.00 (opbrengskoers: 35.96%). Die verbeterde fermentasie organismes wat tans beskikbaar is, is nie voldoende om ʼn proses winsgewend te maak nie; gevorderde proses tegnologie moet geïmplementeer word. Gasstroping is bewys as die mees effektiewe proses stap (getoets in die studie) wat op industriële skaal geïmplementeer kan word om die winsgewendheid van die biobutanol proses te verbeter.
Centre for Renewable and Sustainable Energy Studies
Gon?alves, Cleber Miranda. "Uso de levedura selecionada em escala piloto para a produ??o de cacha?a de alambique". Universidade Estadual de Feira de Santana, 2015. http://localhost:8080/tede/handle/tede/157.
Texto completoMade available in DSpace on 2015-08-04T01:07:09Z (GMT). No. of bitstreams: 1 TESE_Cleber Miranda Gon?alves_Vers?o Final.pdf: 4396280 bytes, checksum: c384c685c2ef38bd1e840f48280744ee (MD5) Previous issue date: 2015-05-08
Funda??o de Amparo ? Pesquisa do Estado de S?o Paulo - FAPESP
Cacha?a corresponds to a beverage with characteristic flavor and aroma, constituted mainly of alcohol and water plus some other components formed in small amounts during the process of fermentation, distillation and aging, and known as the secondary products of alcoholic fermentation. The yeasts and fermentation conditions are considered to be the factors that influence the flavor of alcoholic beverages, since the majority of the secondary compounds responsible for the chemical and sensory quality of the beverage are formed during fermentation. The use of selected yeasts for the production of cane spirit has been studied, with a view to increasing productivity, gaining technological advantages and improving the sensory characteristics of the beverage. This study aimed to produce cacha?a in pilot and alembic scales and evaluate the chemical composition of the beverages produced by selected strains of S. cerevisiae; verify the presence of the selected yeast at the end of the fermentation process on a pilot scale and carry out the evaluation of fermentation parameters of the selected strain in relation to commercial and wild inoculums. The following 16 strains of Saccharomyces cerevisiae were tested: SC52, SC60, SC82, SC91, SC102, SC114, SC129, SC138, SC174, SC177, SC179, SC184, SC219, SC220, SC225 and SC229. Among these, only the SC82 strain could pursue multiplication and fermentation scheme steps to produce cacha?a in pilot and alembic scales. By RFLP mtDNA technique was possible to verify the permanence and dominance of selected yeast (SC82) at the end of fermentation process done in pilot scale. In the evaluation of fermentation parameters to S. cerevisiae strain SC82 had a shorter fermentation time (14h average) and a higher yield (48%), greater efficiency (93.94%) and a higher productivity (2.35 g/Lh) at the end of the third fermentation carried out in relation to commercial and wild inoculums. Regarding the results of the chemical analysis of cacha?a produced in pilot and still scale, only the higher alcohol levels were above that allowed by Brazilian legislation in both produced beverages.
A cacha?a corresponde a uma bebida dotada de sabor e aroma caracter?stico, sendo constitu?da principalmente de ?lcool e ?gua e de outros componentes, formados em pequenas quantidades durante o processo de fermenta??o, destila??o e envelhecimento, os quais recebem a denomina??o de produtos secund?rios da fermenta??o alco?lica. As leveduras e as condi??es de fermenta??o s?o apontadas como fatores que influenciam no sabor das bebidas alco?licas, pois a maioria dos compostos secund?rios respons?veis pela qualidade qu?mica e sensorial da bebida ? formada durante a fermenta??o. A utiliza??o de leveduras selecionadas para produ??o de cacha?a apresenta vantagens tecnol?gicas, como permite minimizar contamina??es indesej?veis, reduz o tempo de fermenta??o, aumenta a produtividade e melhora as caracter?sticas qu?micas e sensoriais da bebida. O presente trabalho teve como objetivos produzir cacha?a em escala piloto e de alambique e avaliar a composi??o qu?mica das bebidas produzidas por linhagens selecionadas de S. cerevisiae; verificar a presen?a da levedura selecionada no final do processo fermentativo em escala piloto e realizar a avalia??o de par?metros fermentativos da cepa selecionada em rela??o a in?culos comercial e selvagem. Foram testadas 16 cepas de Saccharomyces cerevisiae: SC52, SC60, SC82, SC91, SC102, SC114, SC129, SC138, SC174, SC177, SC179, SC184, SC219, SC220, SC225 e SC229. Destas, apenas a cepa SC82 conseguiu prosseguir as etapas do esquema de multiplica??o em escala piloto e em escala de alambique, bem como nas etapas do processo de fermenta??o em escala piloto e de alambique e produzir cacha?a. Atrav?s da t?cnica de RFLPmtDNA foi poss?vel verificar a perman?ncia e domin?ncia da levedura selecionada (SC82) no final do processo fermentativo feito em escala piloto. Na avalia??o dos par?metros fermentativos a S. cerevisiae cepa SC82 apresentou um menor tempo de fermenta??o (m?dia de 14 h) e um maior rendimento (48 %), uma maior efici?ncia (93,94 %) e uma produtividade (2,35 g/Lh) superior ao final da terceira fermenta??o realizada em rela??o ao in?culo comercial e ao in?culo selvagem. Em rela??o aos resultados das an?lises qu?micas da cacha?a produzida em escala piloto e da produzida em escala de alambique, apenas os teores de alco?is superiores estavam acima do permitido pela legisla??o brasileira nas duas bebidas produzidas.
Meneses, Afram Domingos Silva de. "Processo biotecnológico para aproveitamento de soro obtido na produção do queijo de coalho". Universidade Federal de Sergipe, 2009. https://ri.ufs.br/handle/riufs/5064.
Texto completoO soro de queijo é um subproduto de importante relevância na indústria queijeira. Tendo em vista o elevado volume produzido e sua composição nutricional, o aproveitamento deste produto é de suma importância. O objetivo deste trabalho foi desenvolver um processo biotecnológico para obtenção de compostos de alto valor agregado através da fermentação do soro de queijo coalho. Foram realizadas fermentações com o soro utilizando a levedura kluyveromices lactis nas concentrações iniciais de 9,0 g/L e 19,0g/L e com o soro in natura (não esterilizado). Em relação às características físico-químicas observou-se que houve acentuado consumo de proteínas e lactose e aumento no teor de acidez total em todas as fermentações realizadas, sendo obtido valores maiores durante a fermentação do soro com a levedura na concentração inicial de 9,0 g/L. Determinou-se a curva de crescimento microbiano para todas as fermentações, onde coletou-se uma amostra de fermentado de cada fase (14, 30 e 62 horas de fermentação) para serem analisadas por cromatografia gasosa acoplada com diversos detectores para identificação de compostos voláteis. Os resultados demonstraram que de 200 a 252 constituintes voláteis foram capturados pelo método de extração headspace dinâmico, entre 141 a 235 pelo método líquido-líquido e entre 149 a 301 pelo método de destilação e extração simultânea. Nos voláteis extraídos dos produtos fermentados identificou-se a presença de compostos tais como 2-hexadecenal, ácido octadecanóico, hexadecanamida, 3-hexenol e outros, os quais apresentam custo extremamente elevado no mercado mundial variando de 70,06 a 194,50 US$/100 mL. Contudo, verificou-se através deste trabalho que a fermentação do soro de queijo coalho usando a kluyveromices lactis consiste em um processo biotecnológico promissor para a obtenção de compostos voláteis de grande valor comercial.
Natel, Andressa Santanna. "Nitrato na dieta de ruminantes como estratégia nutricional para mitigação de metano entérico". Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-20062016-165041/.
Texto completoProduction of enteric methane is among the leading sources of greenhouse gas emissions from agricultural activities and generate energy loss to the animal up to 12% of gross energy consumption. The objective of this study was to evaluate the use of calcium nitrate encapsulated in ruminant feed as a nutritional strategy for mitigation of enteric methane. The experiment consisted of two phases. Phase I: tested diets were supplemented with encapsulated calcium nitrate using a semi-automatic in vitro gas production technique Half gram of substrate with 50 mL of incubation medium, and 25 mL of rumen fluid were incubated in glass bottles (160 ml) at 39 °C for 24 hours to determine the best diets to be tested in vivo. The first trial tested the association between monensin (diets with and without monensin) and encapsulated nitrate levels (0, 1.5 and 3% of dry matter (DM)) for in vitro methane mitigation. There was no interaction between monensin and nitrate for the tested variables. The second in vitro assay tested the interaction of diet type with two concentrate:forage ratios, 20:80 and 80:20, and the inclusion of encapsulated nitrate levels (0, 1.5, 3 and 4.5% DM). Although it was not observed associative effect between diet and nitrate for reduction of methane, it was observed change in the ruminal fermentation products. Phase II: According to the results obtained in Phase I, in the second phase we evaluated the associative effect of concentrate: forage ratio of diet and the dose of nitrate on the methane emission, ruminal constituents and nitrate toxicity in vivo. We used six lambs cannulated in the rumen, distributed in Latin square design 6 x 6 in factorial 2 x 3. The factors were type of diet (concentrate:forage ratios 20:80 and 80:20) and inclusion of encapsulated nitrate doses in the diet (0, 1.5 and 3% DM) in the gradual replacement of soybean meal, a total of six treatments. The replacement levels of soybean meal by nitrate were in protein equivalent so as to leave the diets isonitrogenous. The animals were gradually adapted to dietary nitrate supply to avoid problems with toxicity. The analysis of toxicity were evaluated by the rate of methemoglobin in the blood of sheep 3 hours after feeding. Methemoglobin levels in blood of animals were not changed by the addition of nitrate. Associative effect was observed between the type of diet and nitrate for ruminal fermentation products such as acetate, which decreased linearly in the diets with 80% forage when nitrate was added. It can be concluded that nitrate used securely is a promising strategy for reducing enteric methane independently of the type of diet being supplemented
Wainaina, Steven. "Effect of heavy metals on syngas fermentation". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-10203.
Texto completoShirridan, Caroline. "The catalytic decomposition of ethanol to a synthesis gas mixture". Thesis, University of Edinburgh, 1989. http://hdl.handle.net/1842/11913.
Texto completoHarris, David Malcolm. "The effect of pre-exposing the microbial population on gas production using the Pressure Transducer Technique". Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242337.
Texto completoTeye, Frederick David. "Continuous flash extraction of alcohols from fermentation broth". Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/31418.
Texto completoMaster of Science
Probert, Hollie Marie. "An investigation of the lumenal and mucosal microflora of the human colon : effects of prebiotics on bacteriology and gas generation". Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252247.
Texto completoChiciuc, Igor. "Étude des paramètres affectant le transfert d'oxygène dans les vins". Thesis, Bordeaux 1, 2010. http://www.theses.fr/2010BOR14163/document.
Texto completoMicro-oxygenation of the wines, by the dispersion of oxygen bubbles, is a practice increasingly used in oenology. This technique is not always suitably controlled for lack of scientific knowledge on the parameters governing the transfer of oxygen. Research was focused on the study of transfer coefficients in function of wine components (CO2, ethanol, sucrose, consuming oxygen) and of operating conditions (type of diffuser, temperature, relationship between height and diameter of the container of liquid). The results show that during micro-oxygenation, the dissolved carbon dioxide and the sucrose have a negative incidence on the transfer whereas the presence of ethanol improves the transfer. As operating conditions are concerned, the increase in gas output and the increase in micro-oxygenation tank height/diameter ratio positively influence oxygen transfer. For wines, the specific surface of the bubbles and the mass transfer coefficient could be dissociated. The surfactant nature of wine components seems to be the most important factor in mass transfer. The knowledge so acquired was applied to micro-oxygenation during two stages of wine making: alcoholic fermentation with the oxygen yield control and the simulation of ageing technique in barrels coupled with the wood chips addition. A new approach relates to the study of a membrane contactor application allowing the oxygen transfer by diffusion
Pinto, Camila Ramos da Silva. "Remoção de etanol por stripping empregando dióxido de carbono". Universidade Federal de São Carlos, 2014. https://repositorio.ufscar.br/handle/ufscar/3963.
Texto completoIn the ethanol fermentation processes, the product inhibition phenomenon limits the ethanol concentration in the fermented wine around 10% v.v-1, which results in a large volume of vinasse (around 12Lvinasse/Lethanol) and high level of energy consumption by distillation (around 2,5 Kgvapor/Lethanol). Alternative technologies designed to remove ethanol from the fermentation broth have been studied in the literature. One example is the operation of ethanol entrainment by a carrier gas, known as stripping, which in addition to the removal of the ethanol, a reduction of the temperature of the medium is expected due to the vaporization. In this context, the stripping operation could be used to control the ethanol concentration and cooling the fermentation process, as it could be used after the fermentation to promote the ethanol separation, being an alternative to distillation, reducing the energy consumption. In this study it was analyzed the stripping operation using CO2 (generated during the fermentation) in pilot plant. A factorial design was applied to evaluate the influence of the initial temperature of the solution (T0) and specific flow rate of the carrier gas (CO2) on the following stripping performance parameters: entrainment factor (FA), concentration factor (FC), and temperature reduction factor (FT). Furthermore, a mathematical model was proposed to describe the ethanol mass (mET) and the temperature (T) changes during the stripping operation. It has evaluated the performance of the ethanol recovery system and an extractive fermentation. The results showed that FA and FT were positively affected by T0, because the temperature increasing leads to greater vaporization, promoting greater entrainment of the ethanol and the high extraction of energy from the medium. The FA was also positively influenced by CO2, because it promotes greater mass transfer rate and contact area between the bubbles and liquid phase. The CO2 influenced the FT positively, but only for smaller CO2. Suppose that, for larger CO2, the equilibrium was not reached due the lower residence time of the bubbles in the wine, by removing smaller amount of energy from the liquid phase. The FC was negatively influenced by T0, because of the entrainment of a larger amount of water together with the ethanol has occurred. From the simulated results it was observed that, for smaller CO2, the expected results for the proposed model were close to the experimental, with maximum errors of 10%, concluding that the model is valid, i.e., the equilibrium was reached and the effect of mechanical entrainment was negligible. However, for larger CO2, the errors were higher (20%), concluding that the system has not reached the equilibrium and the effect of mechanical entrainment was significant. The ethanol recovery system of the CO2 stream presented 66.88 and 40.93% efficiency for the assays carried out at 33 and 65ºC, respectively, therefore with a low performance. In the extractive fermentation it was observed that the removal of the ethanol from the medium reduced the product inhibition and increased the substrate consumption rate. The CO2 flowthrough the fermentation medium (CO2 of 1.0 vvm) contributed to the reduction in the temperature of the medium in 41%. Furthermore, there was a decrease in the values of the volumetric flow rates of the cooling water, around 34%, in extractive fermentation when compared to conventional fermentation, indicating a potential savings of the 34% on inputs in the cooling towers and, also, saving energy in pumping this water.
Na fermentação alcoólica, o fenômeno da inibição pelo produto limita a concentração de etanol no vinho ao redor de 10 ºGL, o que resulta em grande volume de vinhaça (ca. 12 Lvinhaça/Letanol) e alto consumo de vapor na etapa de destilação (ca. 2,5 kgvapor/Letanol). Tecnologias para remover etanol do vinho vêm sendo estudadas. Exemplo é a operação de arraste de etanol por um gás, conhecida como stripping, que além da remoção de etanol, provoca também a redução da temperatura do meio reacional devido à sua vaporização. Neste contexto, a operação de stripping poderia ser utilizada tanto no controle da concentração de etanol e na redução da temperatura do meio fermentativo, como poderia ser utilizada após a fermentação para a extração de etanol do vinho, sendo uma alternativa à destilação, reduzindo o consumo de vapor da planta. Neste trabalho avaliou-se a operação de stripping, em escala piloto, utilizando CO2 (gerado no próprio processo industrial). Um planejamento fatorial foi utilizado para avaliar a influência das variáveis independentes, temperatura inicial do vinho (T0) e vazão específica de CO2 (CO2), nos parâmetros de desempenho: Fator de Arraste (FA), Fator de Concentração (FC) e Fator de Redução de Temperatura (FT). Além disso, desenvolveu-se um modelo para prever as variações da massa de etanol (mET) e da temperatura (T) do sistema durante a operação de stripping. Avaliou-se, também, o desempenho de um sistema de recuperação de etanol e de uma fermentação extrativa. Os resultados mostraram que o FA e o FT foram positivamente influenciados por T0, pois o aumento da temperatura gera maior vaporização, o que contribui para maior arraste de etanol e maior retirada de energia do meio. O FA foi também influenciado positivamente pela CO2, pois promove maior transferência de massa e área de contato entre as bolhas e o vinho. A CO2 influenciou positivamente o FT, porém, apenas para as menores CO2. Supõe-se que, para as maiores CO2, as bolhas não atingiram o equilíbrio devido ao menor tempo de residência das bolhas no vinho, retirando menor quantidade de energia do meio. O FC foi influenciado negativamente por T0, pois ocorre o arraste de uma maior quantidade de água juntamente com o etanol. A partir dos resultados da simulação observou-se que, para as menores CO2, os resultados previstos pelo modelo proposto ficaram próximos aos experimentais, com desvios máximos de 10%, concluindo-se que o modelo foi válido, ou seja, atingiu o equilíbrio e o efeito da sublação foi desprezível. Porém, para as maiores CO2, os desvios foram maiores (20%), concluindo-se que o sistema não atingiu o equilíbrio e o efeito da sublação foi significativo. O sistema de recuperação de etanol da corrente de CO2 mostrou eficiência de 66,88 e 40,93%, para os ensaios a 33º e 65 ºC, respectivamente, apresentando, portanto, um baixo desempenho. Notou-se que na fermentação extrativa houve a remoção de etanol do meio, reduzindo a inibição pelo produto e aumentando a velocidade de consumo de substrato. A passagem do CO2 pelo meio fermentativo (CO2 de 1 vvm) contribuiu para redução da temperatura do meio em 41%. Além disso, houve o decréscimo dos valores das vazões volumétricas da água de resfriamento, em torno de 34%, nas fermentações extrativas quando comparadas com as convencionais, indicando uma potencial economia de 34% em insumos nas torres de resfriamento e, também, economia de energia no bombeamento desta água.
Roule, Jaroslav. "Využití biomasy pro získávání elektřiny v ostrovních provozech". Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2013. http://www.nusl.cz/ntk/nusl-219913.
Texto completoTORRES, VALDEZ NÉSTOR. "“Influence of aguamiel (Agave atrovirens) as a natural feed additive on cecal fermentation kinetics of some browse species in horse feeding”". Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2016. http://hdl.handle.net/20.500.11799/66296.
Texto completoTorres, Valdez Néstor. "Influence of aguamiel (Agave atrovirens) as a natural feed additive on cecal fermentation kinetics of some browse species in horse feeding". Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2016. http://hdl.handle.net/20.500.11799/65149.
Texto completoPutra, Taufan y 陶艾迪. "Butanol fermentation with gas-stripping via Clostridium beijerinckii". Thesis, 2009. http://ndltd.ncl.edu.tw/handle/77622673374928180052.
Texto completo國立成功大學
化學工程學系碩博士班
97
We investigated the impact of gas-stripping on the in situ removal of acetone, butanol, (AB) from batch reactor fermentation broth. The strain, Clostridium beijerinckii, was not affected adversely by gas stripping. A sizable improvement in the productivity and yield was observed in this research in comparison with the non-integrated process. In an integrated process of AB fermentation-recovery using Clostridium beijerinckii, AB productivity and yield were improved up to 50 and 10.8%, respectively, as compared to the controled batch fermentation data. In a batch reactor Clostridium beijerinckii utilized 30.9 g glucose L-1 and produced 11.3 g total AB L-1, while in the integrated process it utilized 38.8 g glucose L-1 and produced total AB of 15.3 g L-1. In the integrated process, acids were totally converted to solvents when compared to the non-integrated process (batch fermentation) which retained residual acids at the end of fermentation. In situ removal of AB by gas stripping has been informed to be one of the most important techniques of solvent removal. During these researches we were capable to maintain the AB concentration in the fermentation broth below toxic levels. Another study was carried out to study the effect of trace metal addition for butanol production The results show that this bacterial need a selected nutrient with selected concentration. Trace metal addition to the new medium showed that magnesium and calcium enhanced the butanol yield. The results showed that 1.2 g L-1 MgSO4 enhanced the butanol yield from 0.073 g g-1 glucose utilized to 0.115 g g-1 glucose utilized with biomass concentration of 5.35 g L-1. Magnesium and calcium addition were better for growth and for butanol production. Biomass concentration increases as trace metal increases in the fermentation medium. The highest biomass concentration was 5.35 g L-1 at 1.2 g L-1 MgSO4, 5.98 g L-1 at 6 g L-1 MgSO4 and 4.86 g L-1 at 1.1 g L-1 CaCl2, suggested that magnesium and calcium trace metal are necessary for biomass production. The effect of orange peel concentration on ethanol production by the ethanologenic bacterium Saccharomyces carlsbergensis was investigated. Orange peel was added in various amounts to determine its effects on ethanol production. Fermentation of sugar solutions was conducted at 30 oC. The ethanol produced by Saccharomyces carlsbergensis was determined after 0, 13, 21, 27, 35, 41, and 48 h. At 1, 1.5, 2, 2.5 g per 150 mL orange peel concentration, 0.13, 0.10, 0.09, and 0.08% (v/v) ethanol was achieved respectively, while 0.07% (v/v) was realized at 3 g per 150 ml orange peel concentration. The effect of initial orange peel concentration over the range of 1 to 3 g of dissolved solids per 150 ml greatly decreased the ethanol production from 0.13% (v/v) until 0.07% (v/v).
Lu, Kuan-Ming y 盧冠銘. "Integrated in situ extraction-gas stripping process for Acetone-Butanol-Ethanol (ABE) fermentation". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/90332676898914806737.
Texto completo國立中興大學
化學工程學系所
102
A novel integrated in situ extraction-gas stripping process (designated as process 3 in this study) is proposed for running batch Acetone-Butanol-Ethanol (ABE) fermentation. Process 3 consists of two butanol separation processes where butanol is firstly extracted by oleyl alcohol during ABE fermentation. Simultaneously, gas stripping is performed directly on the oleyl alcohol phase where extracted butanol is separated from the fermentor. The butanol productivity and yield of 0.28±0.01 g·L-1·h-1 and 0.226±0.001 g-butanol/g-glucose were achieved with process 3. The ABE productivity and yield were 0.46±0.01 g·L-1·h-1 and 0.374±0.002 g-ABE/g-glucose. The glucose utilization was 97% where the initial glucose consumption was 121±2 g/L. The butanol and ABE concentrations of 93-113 and 166-204 g/L in the condensate can be achieved. This study demonstrated that an enhanced ABE fermentation can be achieved with process 3 while a high purity of solvents can be simultaneously obtained.For fed-batch fermentation,148.1 g/L ABE (82.2 g/L butanol, 49.5 g/L acetone, 16.4 g/L ethanol) were produced from 309.7 g/L glucose in four feeding cycles over 216 h. The overall productivity and yield were 0.69 g/L h and 0.48 g/g for ABE and 0.38 g/L h and 0.27 g/g for butanol, respectively. The higher productivity was attributed to increased viable cell density in the fed-batch fermentation. For fed-batch fermentation system,when the cooling temperature decreased from 2 ◦C to –196 ◦C, the butanol concentration in the condensate increased from 25-35 g/L to 150-220 g/L.The results suggested that a lower cooling temperature would be better for condensing and recovering butanol vapor in a more concentrated state because of higher selectivity over water.
Searcy, Erin M. L. "The use of a biofilter for reducing off-gas odour form an industrial fermentation process". 2004. http://hdl.handle.net/1993/15746.
Texto completoSyu, Ze-Jhong y 徐澤忠. "Real-time gas analysis during fermentation by fused-droplet mass spectrometric interface with double side sample introduction". Thesis, 2011. http://ndltd.ncl.edu.tw/handle/40148630735734740566.
Texto completo朝陽科技大學
應用化學系碩士班
99
A real time quantitative analysis of flavors by FD-ESI-MS was developed in our lab to detect the acidic gas during fermentation which associated with the pH value in solution. However, the bare ESI source result in unstable data and the detection limit is not good enough. Our purpose is to improve this method to get a stable and lower limit detection results. The first improvement is putting the source inside a glass cover to reduce the interference of ambient environment, then (a) apply home-made nanoelectrospray ion source to couple with the sample gas, (b) compare the sensitivities by introducing sample gas from one-side or both-side of the glass cover to fuse with electrospray droplets. There are four parameters needed to be properly adjusted. They include: (1)ESI Voltage(2)ESI flow rate(3)carrier gas flow rate(4)the length of sample tube tip cutting. All measurements are under negative ion mode. The experimental results showed that(a)fusing of nano-ESI droplet with gaseous molecules can not reduce the detection limit, and (b)the detection limit(1×10-7 M)of both-sides introduced gas sample is better than that of one-side introduced gas sample which is 1×10-6 M. The optimization conditions for both-sides introduced gas sample are 3 kV of ESI voltage, 5 μL/ min of ESI flow rate, and 400 c.c./min of carrier gas flow rate. The best position for ES capillary tip is 2~5 mm to MS inlet, and there is 1~5 mm from the ES capillary tip to the tip of gas sample introducing tube. The angle between these two tips is about 85 degree. After optimization, the calibration curve was obtained by the ratio of peak height of different concentrations of sample acids to peak high of internal standard acid(TFA). This method was applied to obtain quantitative information of flavor during the fermentation process of milk. Quantitative analysis is focusing on lactic acid and acetic acid. Pyruvic acid and pentanoic acid are also detected at 42 hours and 48 hours fermentation. Experimental results show the change of measured flavor amount is agree with the decrease of pH value. The slopes of calibration curve for lactic acid and acetic acid are also similar. Comparing the results of this improvement FD-ESI/MS method with the results of previous FD-ESI/MS method, the LOD for lactic acid and acetic acid in later one is 1×10-7 M each, This is 10 times better than previous one which is 1×10-6 M each. Meanwhile, the measured develop trends for lactic acid and acetic acid are much coincident and smooth than that of previous one. This could be resulted from higher stability after improvement.
Ye, Guan-Fu y 葉冠甫. "Online monitoring of the concentration levels of gases during fermentation process by gas chromatography/whistle detection technique". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/04557319314845213328.
Texto completo國立臺灣師範大學
化學系
103
This study was conducted to a general understanding of the use of a milli-whistle as a gas chromatography (GC) detector in gas analysis.The milli-whistle is connected to the outlet of a GC capillary, and when the eluted gases and the GC carrier gas pass through it, a sound with a fundamental frequency is produced. The sound wave can be picked up by a microphone, and after a fast Fourier transform, the online data obtained for frequency-change vs. retention time constitute a new method for detecting gases with LabVIEW(Laboratory Virtual Engineer Workbench).In order to improve the efficiency of fermentation, in this study, yeast strain, Saccharomyces cerevisiae, using electrostatic spinning technology coated inside to the PLLA (poly-L-lactide; PLLA) microtubule arrays film. Yeast activated in film will not be affected. The film can be recycled and continue to use, reduce the cost of making ethanol. In this study, the fermentation broth and yeast that has been coated inside to fibers put into the container together to ferment. Using of program control self-assembled solenoid valve, the fermentation process produces ethanol and carbon dioxide vapors, etc., at 5-minute intervals, automatically injected into the capillary column to separate and record. Experimental results show that the use of our developed device, we can immediately detect and track fermentation. The experiment apparatus can detect at least 4 days with fully automated. According to the amount of change in frequency, it can instantly detect the concentration of ethanol that is in fermentation broth。
Blunt, Warren. "On-line monitoring of microbial fermentation end-products synthesized by Clostridium thermocellum using Titrimetric Off-Gas Analysis (TOGA)". 2013. http://hdl.handle.net/1993/22133.
Texto completoshih, ya-ru y 施亞儒. "Performance Study on the Treatment of the vent gas of the Fermentation process of Compost by Biotrickling Filters". Thesis, 2006. http://ndltd.ncl.edu.tw/handle/64421804539345805438.
Texto completo國立中山大學
環境工程研究所
94
Kitchen waste compositing plants emit odorous gas streams with sulfur-, nitrogen-, and oxygen-containing compounds and other hydrocarbons. A pilot-scale biotrickling filter with a space of 0.3 m square and 1.0 m height packed with fern chips was used for removing the odorous components from the kitchen waste compositing gas. An average weight ratio of “kitchen waste: bulking material: seeding compost” of 90:4.5:5.5 was used to prepare the compositing material for producing the odorous gas for test. The kitchen waste was composed of residual material from food preparation and meal wastes. The bulking material was either wood trimmings or dried leaves and the seeding material was a blend of manure and bird feather compost. Experiments indicate that the composting material could develop to 32-55 oC during a composting period of 6 weeks and the vented gas contained ammonia, amines, mercaptans, and hydrogen sulfide to maximum values of 700, 1,000, 53, and 1.0 ppm, respectively. A maximum odor concentration of 23,000 was obtained and the odor intensity was closely related to mercaptans in the vented gas. Results indicate that by using the bio-treated effluent of the school-owned domestic wastewater treatment plant as a supplemental water and nutrition sources for the biotrickling filter, 0.5-5 and 1-15 ppm of ammonia and amines, respectively, in the introduced odorous gas could completely be removed at conditions of empty-bed-retention-times (EBRT) of 15 s and liquid/gas flow ratio (L/G) of 0.003 m3/m3. Particularly, with an EBRT of 7 s at a fixed L/G of 0.002, 99.7% of odor intensity (dilution to the threshold ratio, DT) in the influent gas with a DT of 5,500 could be removed. Instead of effluent wastewater, by supplementing tap water with 25 mg/L of milk powder to the biotrickling filter, results indicate that with an EBRT of 7 s at a fixed L/G of 0.002, 99.7% of odor intensity in the influent gas with a DT of 13,000 could be removed. Milk powder supplementation gave better performance than the effluent wastewater one.
Pereira, Ana Luísa Arantes de Carvalho. "Syngas fermentation using pressurized systems". Doctoral thesis, 2021. http://hdl.handle.net/1822/75573.
Texto completoOne of the major drawbacks of syngas fermentation is the limited gas-liquid mass transfer that generally limits productivities. Most research has been focusing in increasing the kLa (volumetric gas-liquid mass transfer coefficient), investigating different reactor typologies and gas dispersion devices. However, the driving force for mass transfer can also be increased, for instance, by operating at increased pressure. This thesis aims to explore the effect of increased pressure in syngas fermentation to improve the gas solubility, evaluating the effect on the biocatalysts and on the process itself. The starting point of this work was to use an adapted culture (from a syngas converting reactor) as inoculum. This culture was able to mainly produce methane and acetate from syngas. Methane was not produced directly from CO, but via the conversion of acetate and H2 by the bacteria present in the mixed culture (Acetobacterium and Sporomusa species). Later on, this culture was subsequentially transferred with syngas, originating an enriched culture mainly composed by Acetobacterium and Methanospirillum species that, besides acetate and methane, was able to produce propionate from syngas. From that highly enriched culture a new strain of Acetobacterium wieringae, strain JM, was isolated and characterized. This highly enriched culture was tested in an axial agitation reactor (AAR) with different initial syngas (CO, H2 and CO2 (60:30:10 %, v/v)) pressures, from 100 kPa to 600 kPa. No substrate inhibition was observed, even at the highest pressure and an increase of 45 % in titres (of acetate and propionate) were obtained. Moreover, the increase of pressure resulted in a shift in the metabolic pathways from acetate towards propionate, which is an uncommon product of syngas fermentation. The effect of pressure on the conversion of syngas by anaerobic mixed sludge was then studied using two different reactor typologies, AAR and GLR (gas-lift reactor). Initial syngas pressures of 100 kPa, 300 kPa and 500 kPa were tested. Overall, the GLR showed better performance in terms of CO consumption rates and product titres. The main product obtained was methane and the results showed, for the first time, that methanogenic activity was not inhibited with initial syngas pressures up to 500 kPa, achieving methane yields of 75 % for the GLR, and 92 % for the AAR. At 300 kPa and 500 kPa, volatile fatty acids were also produced, namely acetate, proprionate and n-butyrate. Propionate was the most abundant acid produced, reaching 4.4 mM at 300 kPa and 4.8 mM at 500 kPa in the AAR. Overall, the use of moderate pressures in syngas fermentation was shown beneficial, as it resulted in better productivities and titres without having significant detrimental effects on cell growth. The increase of pressure also did not inhibit methanogenesis. Moreover, higher pressures seem to induce the production of different chemicals, broadening the product spectrum of syngas fermentation. In this way, these findings could be the basis of new developments in the industrialization of syngas fermentation to produce platform chemicals and/or for biomethanation processes.
Um dos principais desafios da fermentação do gás de síntese é a limitação na transferência de massa gás-líquido que geralmente limita a produtividade. A maioria das pesquisas têm-se concentrado no aumento do kLa (coeficiente de transferência de massa gás-líquido volumétrico), investigando diferentes tipologias de reatores e dispositivos de dispersão de gás. No entanto, a força motriz para a transferência de massa também pode ser aumentada, por exemplo, operando sistemas pressurizados. Esta tese tem como objetivo explorar o efeito do aumento da pressão na fermentação de gás de síntese para melhorar a solubilidade do gás, avaliando o efeito nos biocatalisadores e no próprio processo. O ponto de partida deste trabalho foi a utilização de uma cultura adaptada (de um reator de conversão de gás de síntese) como inóculo. Essa cultura foi capaz de produzir principalmente metano e acetato a partir do gás de síntese. O metano não foi produzido diretamente do CO, mas através da conversão de acetato e H2 pelas bactérias presentes na cultura mista (espécies dos géneros Acetobacterium e Sporomusa). Essa cultura foi consecutivamente transferida usando gás de síntese como substrato, originando uma cultura enriquecida composta principalmente por espécies de Acetobacterium e de Methanospirillum que, além de acetato e metano, foi capaz de produzir propionato a partir de gás de síntese. A partir dessa cultura altamente enriquecida, uma nova strain de Acetobacterium wieringae, strain JM, foi isolada e caracterizada. Esta cultura altamente enriquecida foi testada num reator de agitação axial (AAR) com diferentes pressões de gás de síntese (CO, H2 e CO2 (60:30:10%, v/v)), de 100 kPa a 600 kPa. Não foi observada qualquer inibição pelo substrato, mesmo na pressão mais elevada e obteve-se um aumento de 45 % na produção final de acetato e propionato. Além disso, o aumento da pressão originou um desvio metabólico de acetato para propionato, que é um produto incomum da fermentação do gás de síntese. O efeito da pressão na conversão de gás de síntese utilizando biomassa anaeróbia foi também estudado usando duas tipologias de reatores diferentes, AAR e GLR (reator gas-lift). Foram testadas as seguintes pressões iniciais de gás de síntese: 100 kPa, 300 kPa e 500 kPa. O GLR apresentou melhor desempenho em termos de taxas de consumo de CO e de concentração final de produtos. O principal produto obtido foi o metano e os resultados mostraram, pela primeira vez, que a atividade metalogénica não foi inibida com pressões iniciais de syngas de até 500 kPa, atingindo rendimentos de metano de 75 % para o GLR e 92 % para o AAR. A 300 kPa e 500 kPa, também foram produzidos ácidos gordos voláteis, nomeadamente, acetato, propionato e n-butirato. O propionato foi o ácido mais abundante produzido, atingindo 4,4 mM a 300 kPa e 4,8 mM a 500 kPa no AAR. No geral, o uso de pressões moderadas na fermentação do gás de síntese mostrou-se benéfico, pois resultou em melhores produtividades e concentrações finais de produto sem ter efeitos prejudiciais significativos no crescimento celular. O aumento da pressão também não inibiu a metanogénese. Além disso, pressões mais altas parecem induzir a produção de diferentes produtos químicos, ampliando o espectro de produtos da fermentação do gás de síntese. Desta forma, estas descobertas podem ser a base de novos desenvolvimentos na industrialização da fermentação do gás de síntese para a produção de produtos químicos e/ou para processos de biometanação.
Clark, Iain Christopher. "Development of a low flow gas meter and the effect of reactor headspace pressure and mixing on biological hydrogen production via anaerobic fermentation". Diss., 2009. http://proquest.umi.com/pqdweb?did=1987413371&sid=1&Fmt=2&clientId=48051&RQT=309&VName=PQD.
Texto completoYin, Chih-Hsiu y 鄞志修. "Control of Glucose Feeding Using Exit Gas Data and Comparison of pH-Stat and Glucose-Stat for Fed-Batch Fermentation of Recombinant Microorganism". Thesis, 2001. http://ndltd.ncl.edu.tw/handle/54888078433374273478.
Texto completo大同大學
生物工程研究所
89
Control of nutrient feeding using exit gas data and comparison of pH-stat and glucose-stat for fed-batch fermentation of recombinant microorganism was investigated. E. coli XL1 Blue was cultured by carbon dioxide evolution rate (CER) fed-batch cultivation, the cell density reached 26.5 gDCW/L with feeding proportionality parameter set at 6.6 in 34 h; when feeding proportionality parameter set at 5.2, the productivity of E. coli XL1 Blue was 1.515 gDCW/L/h. In contrast with CER strategy, the productivity of using glucose-stat and pH-stat as feeding strategy were 0.704 gDCW/L/h and 0.649 gDCW/L/h, respectively. To comparing CER strategy applying on other recombinant microorganism, fed-batch of E. coli BL21 and S. cerevisiae KC1/L8a were investigated. It was found that this feeding strategy could be applied successfully; E. coli BL21 and S. cerevisiae KC1/L8a reached 21.5 gDCW/L in 16 h and 18.7 gDCW/L in 39 h, respectively. In this report, we also used CER strategy fed-batch culture of E. coli XL1 Blue on pilot-plant fermenter (35 L). In this case, it should be considered that the capacity of oxygen supply of pilot-plant fermenter to adjust feeding proportionality parameter dynamically. The result of fed-batch of E. coli XL1 Blue reached 23.5 gDCW/L in 41 h.
Сташевський, Станіслав Володимирович y Stanislav Stashevskyi. "Розроблення рецептури і приготування рідкої опари з використанням соку червоного буряка". Master's thesis, 2021. http://elartu.tntu.edu.ua/handle/lib/37105.
Texto completoThe work is devoted to the development and substantiation of the technology of preparation of liquid systems (mash), made with partial reduction of water due to the use of red beet juice. An analytical review of information sources of domestic and foreign authors on the experience and prospects of improving the technology of bread, analyzed the principles of structure of the dough, considered the prospects for the use of red beets in the technology of the baking industry. According to analytical studies, it is established that the liquid vapor in the structure depends on many process parameters and raw materials, which determines the choice of these characteristics for experiments.
ВСТУП 1 Технологічна частина 1.1 Обґрунтування вибору технологічної схеми 1.2 Технологічні розрахунки 1.3 Розрахунок продуктивності печей 1.4 Розрахунок пофазних рецептур 1.5 Розрахунок виходу виробів 1.6 Розрахунок виробничих рецептур і вибір технологічних параметрів 1.7 Розрахунок витрат сировини і площ для її зберігання 1.8 Розрахунок і вибір технологічного обладнання 2 Науково-дослідна частина 2.1 Аспекти технології та деяке обладнання змішування водно-борошняних сумішей 2.2 Характеристика та склад борошна, як основної сировини 2.3 Узагальнена характеристика способів замішування тіста 2.3.1Приготування тіста опарним способом 2.4 Фізичні взаємодії води та борошна при їх змішуванні 2.5 Основи процесу змішування 2.5.1Стан та принцип дії обладнання для змішування опари Висновки та завдання досліджень 3 Мета, об’єкт, предмет та метод дослідження 3.1 Задачі дослідження 3.2 Організація проведення досліджень 3.3 Предмети і матеріали дослідження 3.3.1 Опис експериментальної установки 4.1 Дослідження впливу соку червоного буряка на біохімічні процеси в опарі 4.2 Визначення коефіцієнта неоднорідності 4.3 Статистична обробка даних 4.4 Реологічні властивості системи 5 Оцінка економічної ефективності реалізації нової технології 6 Охорона праці та безпека в надзвичайних ситуаціях 6.1 6.1. Аналіз виробничого травматизму 6.2 Заходи щодо техніки безпеки і промислової санітарії 6.3 Аналіз основних шкідливих і небезпечних факторів 6.4 Освітлення 6.5 Пропозиції по покращенню умов праці. Висновки 6.6 Безпека в надзвичайних ситуаціях Висновки Список використаних літературних джерел Додатки