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

来源：

PROCESS BIOCHEMISTRY | 1996年 / 31卷 / 04期

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

页码：363 / 369

页数：7

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