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Title: | Dynamics of inhibition patterns during fermentation processes-Zea Mays and Sorghum Bicolor case study |
Authors: | Abunde, Neba F. Asiedu, Nana Yaw Addo, Ahmad |
Keywords: | Alcoholic fermentation Mathematical modeling Ethanol inhibition Maize extracts sorghum extracts |
Issue Date: | Nov-2017 |
Publisher: | International Journal of Industrial Chemistry |
Citation: | International Journal of Industrial Chemistry |
Abstract: | Recently ethanol production involved the processing and fermentation of sorghum and maize extracts.
Sorghum and maize are cheaper, locally available and a
substitute to imported barley malt. Large scale ethanol
fermentation systems are usually hampered by instability,
in the form of oscillations resulting from ethanol inhibition
and the lag response of yeast cells to this inhibition. There
is limited information regarding the mathematical nature of
such inhibitions in the fermentation of sorghum and maize
extracts. In the present work, mathematical models are
developed to determine the nature of ethanol inhibition
during the fermentation of sorghum and maize extracts.
The models were sets of coupled ordinary differential
equations based on a Monod type cell growth kinetic model
that accounts for product inhibition. The Inhibition patterns
considered were; Linear, Sudden Growth Stop and Exponential. The results obtained showed that there is product
inhibition during ethanol fermentation using sorghum
extracts, with inhibition patterns being Linear and Exponential. However, the results obtained from ethanol fermentation of maize extract also showed that there is
product inhibition during ethanol fermentation using maize
extracts, with inhibition patterns being Linear and Sudden
Growth Stop. The obtained models described with high
accuracy, 99% Confidence Interval the dynamics of
substrate utilization, product formation and cell growth.
These inhibitions which affect the high ethanol yields can
be minimized by setting up an optimal control problem
using the developed models and solved to determine the
control variables that minimize the effect of such inhibitions during the fermentation of sorghum and maize
extracts. |
Description: | This article is published in International Journal of Industrial and also available at DOI 10.1007/s40090-016-0105-9 |
URI: | 10.1007/s40090-016-0105-9 http://hdl.handle.net/123456789/12207 |
Appears in Collections: | College of Engineering
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