ISBN : 9781032108285
Author : Davide Dionisi
Publisher : CRC
Year : 2022
Language : English
Type : Book
Description : This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. Features Uses chemical engineering principles for the study of fermentation processes Provides detailed coverage of stoichiometry and kinetics of fermentation processes Discusses pertinent oxygen transfer theory and its applications Concisely covers microorganism biochemistry and metabolism Includes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics. Table of Contents Chapter 1. Introduction to fermentation processes 1.1 Fermentation processes and microorganisms 1.2 Classification of microorganisms 1.3 Structure and components of microbial cells 1.4 Stoichiometry and metabolism of cell growth and product formation 1.5 Qualitative time profiles of microbial growth and products formation 1.6 Processes and reactors used in fermentation 1.7 Starting materials 1.8 Culture cultivation and maintenance 1.9 Extraction and separation of metabolites 1.10 Sterilisation of media and equipment 1.11 Geometry and materials for fermentation vessels Questions and problems Chapter 2. Kinetics and stoichiometry 2.1 Kinetics of fermentation processes 2.2 Effect of inhibitors, temperature and pH on the growth rate 2.3 Experimental measurement of kinetic parameters 2.4 Yield coefficients and growth stoichiometry 2.5 Rate equations for secondary metabolites, maintenance and endogenous metabolism Questions and problems Chapter 3. Mass balances and design for batch, continuous and fed-batch reactors 3.1 General equation for mass balances 3.2 Mass balances for batch reactors 3.3 Mass balances for continuous reactors 3.4 Mass balances for fed-batch reactors 3.5 Modifications of the mass balances for secondary metabolites, maintenance and endogenous metabolism 3.6 Use of the continuous reactors for the estimation of kinetic parameters 3.7 Comparison of batch, continuous and fed-batch reactors Questions and problems Chapter 4. Oxygen transfer 4.1 Theory 4.2 Measurement of mass transfer coefficients 4.3 Correlations for mass transfer coefficients 4.4 Oxygen balance in batch reactors 4.5. Oxygen balance in continuous reactors 4.6. Considerations for scale-up and scale-down Questions and problems Chapter 5. Heat generation and heat balances 5.1 Enthalpy of reaction 5.2 Rate of heat generation of fermentation reactions 5.3 Heat balances 5.4. Effect of variable temperature on reaction rates 5.5. Heat transfer coefficients in agitated vessels 5.6 Considerations for scale-up and scale-down Questions and problems Chapter 6. Design summary and examples of industrial fermentation processes 6.1 Summary of design considerations 6.2 Bioethanol 6.3 Penicillin 6.4 Whisky 6.5 Citric acid 6.6 L-Glutamic acid 6.7 Cell-based virus vaccines 6.8 Processes with undefined mixed cultures Questions and problems