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St. Parker’s Girl Fermenter and Centrifuge Andrew Roth Shane Swogger Bradley Pferdehirt Christopher O’Donohue 12/06/2007

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Introduction Fermenter –Utilizes yeast to metabolize sugars into ethanol –Two regimes; aerobic respiration and anaerobic respiration –Three main fermentable sugars: Glucose, Maltose, Maltriose Centrifuge –Utilizes angular momentum to separate, in our case, solids from fluids –Spatially and time dependent

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Fermenter Specifications –1.741 m 3 –Closed cylindrical-conical vessel with exhaust valve to purge CO 2 –Stainless Steel –Jacketed for temperature control –Ambient Pressure –Not stirred –Not aerated

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Fermenter Assumptions –Negligible density gradients –Homogenous solution (natural convection) –Negligible temperature gradient in jacket (no ΔT LM ) –Inherent oxygen concentration in Wort is sufficient for yeast to burgeon –Robust yeast (yeast toxicity) –Aerobic regime produced ethanol –Negligible lag-time for yeast growth

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Fermenter Initial Conditions –175 mol/m 3 of Yeast Carbon Dioxide Concentration [mol/m 3 ]0 Oxygen Concentration [mol/m 3 ]70 Glucose Concentration [mol/m 3 ] Maltose Concentration [mol/m 3 ] Maltrotriose Concentration [mol/m 3 ] Fermenter Temperature [°C]25

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Fermenter Dynamics described by 8 ordinary differential equations –Ethanolx(1) –Carbon Dioxidex(2) –Oxygenx(3) –Glucosex(4) –Maltosex(5) –Maltriosex(6) –Temperaturex(7) –Yeastx(8)

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Fermenter Balances –Glucose, –Maltose, –Maltriose, –Ethanol, –Yeast, –Oxygen, –Carbon dioxide, –Temperature,

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Fermenter Parameters –Yeast Concentration –Oxygen Concentration –Jacket Fluid –Residence Time Variables –Manipulated Variable – Jacket Flow Rate –Controlled Variable – Fermenter Temperature –Disturbance Variables – Jacket Flow Rate, Coolant Temperature

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Fermenter Results

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Centrifuge Specifications –0.3 m Radius –1.0 m Length Approach –Series CSTR’s 23 radial discretizations 20 axial discretizations – Spatial and Time dependence

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Centrifuge

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Controlled variable: Yeast –Design Equation

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