Heat transfer in citric acid production by solid state fermentation

被引:36
作者
GutierrezRojas, M [1 ]
Hosn, SAA [1 ]
Auria, R [1 ]
Revah, S [1 ]
FavelaTorres, E [1 ]
机构
[1] UNIV AUTONOMA METROPOLITANA IZTAPALAPA, DEPT INGN PROC & HYDRAUL, MEXICO CITY 09340, DF, MEXICO
关键词
D O I
10.1016/0032-9592(95)00071-2
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Different mechanisms of heat removal (conductive, convective and evaporative) were studied in a SSF process using a packed bed reactor with an inert support (Amberlite IRA -900) previously inoculated. The cylindrical bioreactor was incubated in a temperature controlled chamber (30 degrees C). Average temperature gradients obtained during the culture were 1.3 and 0.42 degrees C cm(-1) in the radial and axial directions, respectively. During maximal metabolic activity of Aspergillus niger the medium temperature rose from 32 to 48 degrees C, and a maximum radial temperature gradient of 3.1 degrees C cm(-1) was achieved. Ar this stage, the unsteady-heat balances indicated that conductive heat transfer was the least efficient mechanism (8.65%) when compared with convective (26.65%) and evaporative (64.7%) mechanisms. Sugar consumption and glycerol and citric acid production were strongly affected by temperature.
引用
收藏
页码:363 / 369
页数:7
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