CIVILICA We Respect the Science
(ناشر تخصصی کنفرانسهای کشور / شماره مجوز انتشارات از وزارت فرهنگ و ارشاد اسلامی: ۸۹۷۱)

گواهی نمایه سازی مقاله Optimization of cheese whey fermentation by response surface methodology

عنوان مقاله: Optimization of cheese whey fermentation by response surface methodology
شناسه (COI) مقاله: ICHEC07_402
منتشر شده در هفتمین کنگره ملی مهندسی شیمی در سال ۱۳۹۰
مشخصات نویسندگان مقاله:

h Ghanadzadeh - Department of Chemical Engineering, University of Guilan, Rasht, Iran
Gh. Khayati - Department of Chemical Engineering, University of Guilan, Rasht, Iran
z Mirnezami - Department of Chemical Engineering, University of Guilan, Rasht, Iran
m Ghorbanpour - Department of Chemical Engineering, University of Guilan, Rasht, Iran

خلاصه مقاله:
A central composite design (CCD) was performed to evaluate the effects of four factors, pH, initial lactose concentration (L), yeast cells concentrations (Y) and Na-thioglycolate concentration (NTC), on cheese whey batch fermentation and to optimize the process leading to the formation of bio-ethanol. Anaerobic batch fermentation experiments were carried out by using the yeast Kluyveromyces fragilis. Response surface methodology (RSM) was used to optimize the fermentation process. The best operating conditions were pH 5, L 40 g/l,Y 0.6 g/l and NTC 200 mg/l.

کلمات کلیدی:
Fermentation, Ethanol, Cheese whey, Response surface methodology, Kluyveromyces

صفحه اختصاصی مقاله و دریافت فایل کامل: https://www.civilica.com/Paper-ICHEC07-ICHEC07_402.html