ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Additional Material:
4 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260161205
