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Estimation of temperature dependent parameters of a batch alcoholic fermentation process
Rafael Ramos de Andrade1, Elmer Ccopa Rivera, Aline C Costa
1Laboratory of Optimization, Design and Advanced Control, School of Chemical Engineering, State University of Campinas, P.O. Box 6066, 13081-970, Campinas SP, Brazil. rafaelra@feq.unicamp.br
Applied Biochemistry and Biotechnology
|May 15, 2008
Summary
Updating kinetic parameters for Saccharomyces cerevisiae fermentation is feasible despite being time-consuming. Re-estimating parameters accurately describes processes even with changing raw material composition.
Area of Science:
- Biochemical Engineering
- Process Modeling
Background:
- Reaction kinetics are crucial for optimizing fermentation processes.
- Temperature significantly influences microbial growth and metabolic activity.
- Saccharomyces cerevisiae fermentation is widely used in industrial applications.
Purpose of the Study:
- To develop a mathematical model for fermentation kinetics considering temperature effects.
- To evaluate the challenges of updating kinetic parameters under varying fermentation conditions.
- To assess the impact of raw material composition changes on process modeling.
Main Methods:
- Mathematical modeling of reaction kinetics.
- Batch fermentation experiments conducted between 30-38°C.
- Utilized Saccharomyces cerevisiae and sugarcane molasses as culture medium.
Main Results:
- A procedure was established to develop a temperature-dependent kinetic model.
- Experiments demonstrated the influence of temperature on fermentation parameters.
- The study assessed the difficulty in re-estimating kinetic parameters.
Conclusions:
- Re-estimating kinetic parameters is a viable method for adapting models to changing fermentation conditions.
- Accurate process description is achievable post-re-estimation, despite the time investment.
- This approach enhances the robustness of mathematical models for industrial fermentation.
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