Theory and design of fermentation processes. (2021)

• Record Type: Book
• Further Information: Note: Davide Dionisi.
• Authors: Dionisi, Davide
• Contents: Chapter 1. Introduction to fermentation processes ; 1.1 Fermentation processes and microorganisms; 1.2 Classification of microorganisms; 1.3 Structure and components of microbial cells; 1.4 Stoichiometry and metabolism of cell growth and product formation; 1.5 Qualitative time profiles of microbial growth and products formation; 1.6 Processes and reactors used in fermentation; 1.7 Starting materials; 1.8 Culture cultivation and maintenance; 1.9 Extraction and separation of metabolites; 1.10 Sterilisation of media and equipment; 1.11 Geometry and materials for fermentation vessels; Questions and problems Chapter 2. Kinetics and stoichiometry; 2.1 Kinetics of fermentation processes; 2.2 Effect of inhibitors, temperature and pH on the growth rate; 2.3 Experimental measurement of kinetic parameters; 2.4 Yield coefficients and growth stoichiometry; 2.5 Rate equations for secondary metabolites, maintenance and endogenous metabolism; Questions and problems Chapter 3. Mass balances and design for batch, continuous and fed-batch reactors ; 3.1 General equation for mass balances; 3.2 Mass balances for batch reactors; 3.3 Mass balances for continuous reactors; 3.4 Mass balances for fed-batch reactors; 3.5 Modifications of the mass balances for secondary metabolites, maintenance and endogenous metabolism; 3.6 Use of the continuous reactors for the estimation of kinetic parameters; 3.7 Comparison of batch, continuous and fed-batch reactors; Questions and problems Chapter 4. Oxygen transfer ; 4.1 Theory; 4.2 Measurement of mass transfer coefficients; 4.3 Correlations for mass transfer coefficients; 4.4 Oxygen balance in batch reactors; 4.5. Oxygen balance in continuous reactors; 4.6. Considerations for scale-up and scale-down; Questions and problems Chapter 5. Heat generation and heat balances ; 5.1 Enthalpy of reaction; 5.2 Rate of heat generation of fermentation reactions; 5.3 Heat balances; 5.4. Effect of variable temperature on reaction rates; 5.5. Heat transfer coefficients in agitated vessels; 5.6 Considerations for scale-up and scale-down; Questions and problems Chapter 6. Design summary and examples of industrial fermentation processes; 6.1 Summary of design considerations; 6.2 Bioethanol; 6.3 Penicillin; 6.4 Whisky; 6.5 Citric acid; 6.6 L-Glutamic acid; 6.7 Cell-based virus vaccines; 6.8 Processes with undefined mixed cultures; Questions and problems
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 660.28449; Fermentation; Industrial microorganisms
• Languages: English
• ISBNs: 9781000469547; 9781000469516; 9781003217275
• Related ISBNs: 9781032108285
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.