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Home  >  Volume 31 (July 2015)

Modelling Energy Effects During Ethanol Fermentation Coupled with in situ Gas Stripping by Amenaghawon N.A, Osazuwa U.O. and Osayuki-Aguebor W (Pages 195-200)
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The growth of microbial cells during conventional batch ethanol fermentation is inhibited by high concentrations of ethanol. This problem could be alleviated by continuous removal of ethanol from the broth during fermentation and this could increase productivity and potentially reduce the cost of ethanol recovery. Energy effects during batch ethanol fermentation coupled with in situ gas stripping was investigated in this study using a mathematical model. The model which was formulated from energy balance equations was simulated to investigate the effect of gas stripping on some energy variables during fermentation. Results obtained showed that some degree of cooling was introduced by the stripping gas. However, the maximum temperature reduction was 3.5% which did not result in a significant degree of cooling. The amount of metabolic heat generated as well as the heat lost via aeration was observed to increase with increase in stripping gas flow rate. These observations were attributed to the alleviation of product inhibition during fermentation. The energy required for gas compression was observed to also increase with respect to the stripping gas flow rate.

Keywords: Modelling, Bioethanol, Fermentation, Geobacillusthermoglucosidasius, Gas stripping.