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Performance characteristics of continuous yeast‐alcohol fermentors with no mechanical stirring
Author(s) -
Wick Emil,
Popper Karel,
Graham Robert P.
Publication year - 1974
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260161205
Subject(s) - fermentation , yeast , settling , volumetric flow rate , flocculation , industrial fermentation , chemistry , chromatography , materials science , mechanics , food science , environmental science , biochemistry , environmental engineering , physics , organic chemistry
Continuous fermentation of grape juice was studied in three basic kinds of nonmechanically stirred fermentors, classified according to the direction in which flow is applied against settling: upward‐flow, slant‐flow, and horizontal‐flow. Fermentation kinetics were found to be zero‐order, thus rate was directly proportional to cell density. Completeness of fermentation depends upon yeast characteristics (growth rate flocculation), fermentor geometry (settling depth, flow path length), and upon flow velocity. Fermentor analysis demonstrated that to achieve complete fermentation in the minimum juice holding time, efficient cell retention as well as rapid yeast growth and fermentation rates are required. Fermentor design and operation are discussed in the light of this analysis.