Laboratory Experiment in Biochemical Engineering: Ethanol Fermentation

Authors

  • Alberto Colli Badino, Jr. Universidade Federal de Sao Carlos
  • Carlos Osamu Hokka Universidade Federal de Sao Carlos

Abstract

Bench-scale kit for teaching purposes composed of three fermentors has been constructed and used to obtain data for the evaluation of kinetic parameters in ethanol fermentation process.  Devices for the measurement of CO2 volume evolved during the process have been adapted to the fermentors in order to evaluate the ethanol concentration in the broth.  Short batch experiments were carried out using commercial baker's yeast and glucose as main substrate.  Experimental results were analyzed based on two classical models, enabling the determination of traditional kinetic parameters.

Author Biographies

Alberto Colli Badino, Jr., Universidade Federal de Sao Carlos

Alberto Colli Badino, Jr., is Associate Professor of Chemical Engineering at the Universidade Federal de S. Carlos. He received his Master's from the Federal University of S. Carlos in 1991 and his Doctorate in Biochemical Engineering from the State University of S. Paulo in 1997. His research interests are in mass transfer in conventional fermentation processes, rheology of fermentation broths, and power requirements in conventional fermentors.

Carlos Osamu Hokka, Universidade Federal de Sao Carlos

Carlos Osamu Hokka is Associate Professor of Chemical Engineering at the Universidade Federal de S. Carlos. He received his Master's from Osaka University in 1976, and his Doctorate in Biochemical Engineering from the State University of Campinas in 1983. His research interests are in ethanol production in non-conventional continuous processes and beta-lactam antibiotic production processes in non-conventional reactors.

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Published

1999-01-01

Issue

Vol. 33 No. 1 (1999): Winter 1999

Section

Manuscripts