Theory and Design of Fermentation Processes

ISBN-13: 9781032108285 / Angielski / Twarda / 2021 / 262 str.

Davide Dionisi

Opis

This textbook covers the kinetics and design of fermentation processes, rate equations, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer, and design and scaling of fermentation processes. It come with 100 solved examples, questions and problems, solutions manual.

Spis treści

Chapter 1. Introduction to fermentation processes1.1 Fermentation processes and microorganisms1.2 Classification of microorganisms1.3 Structure and components of microbial cells1.4 Stoichiometry and metabolism of cell growth and product formation1.5 Qualitative time profiles of microbial growth and products formation1.6 Processes and reactors used in fermentation1.7 Starting materials1.8 Culture cultivation and maintenance1.9 Extraction and separation of metabolites1.10 Sterilisation of media and equipment1.11 Geometry and materials for fermentation vesselsQuestions and problems Chapter 2. Kinetics and stoichiometry2.1 Kinetics of fermentation processes2.2 Effect of inhibitors, temperature and pH on the growth rate2.3 Experimental measurement of kinetic parameters2.4 Yield coefficients and growth stoichiometry2.5 Rate equations for secondary metabolites, maintenance and endogenous metabolismQuestions and problems Chapter 3. Mass balances and design for batch, continuous and fed-batch reactors3.1 General equation for mass balances3.2 Mass balances for batch reactors3.3 Mass balances for continuous reactors3.4 Mass balances for fed-batch reactors3.5 Modifications of the mass balances for secondary metabolites, maintenance and endogenous metabolism3.6 Use of the continuous reactors for the estimation of kinetic parameters3.7 Comparison of batch, continuous and fed-batch reactorsQuestions and problems Chapter 4. Oxygen transfer4.1 Theory4.2 Measurement of mass transfer coefficients4.3 Correlations for mass transfer coefficients4.4 Oxygen balance in batch reactors4.5. Oxygen balance in continuous reactors4.6. Considerations for scale-up and scale-downQuestions and problems Chapter 5. Heat generation and heat balances5.1 Enthalpy of reaction5.2 Rate of heat generation of fermentation reactions5.3 Heat balances5.4. Effect of variable temperature on reaction rates5.5. Heat transfer coefficients in agitated vessels5.6 Considerations for scale-up and scale-downQuestions and problems Chapter 6. Design summary and examples of industrial fermentation processes6.1 Summary of design considerations6.2 Bioethanol6.3 Penicillin6.4 Whisky6.5 Citric acid6.6 L-Glutamic acid6.7 Cell-based virus vaccines6.8 Processes with undefined mixed culturesQuestions and problems