شماره ركورد كنفرانس :
4518
عنوان مقاله :
Optimization of cheese whey fermentation by response surface methodology
Author/Authors :
H Ghanadzadeh Department of Chemical Engineering - University of Guilan, Rasht , Gh Khayati Department of Chemical Engineering - University of Guilan, Rasht , Z Mirnezami Department of Chemical Engineering - University of Guilan, Rasht , M Ghorbanpour Department of Chemical Engineering - University of Guilan, Rasht
كليدواژه :
Fermentation , Ethanol , Cheese whey , Response surface methodology , Kluyveromyces
عنوان كنفرانس :
The 7th International Chemical Engineering Congress & Exhibition (IChEC 2011
چكيده لاتين :
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.
