A comparative study on ethanol fermentation of sugar using immobilized and free cell yeast
Date of Publication
1989
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemical Engineering
Subject Categories
Chemical Engineering
College
Gokongwei College of Engineering
Department/Unit
Chemical Engineering
Abstract/Summary
Continuous -flow fermentation of sugar into ethanol was performed using free cell and immobilized yeast. In free cells runs, alcohol was produced at an average concentration of 4.2 percent v/v (32.77 g/l). The alcohol fermentation efficiency was 75 percent for a duration of 52 hours. Immobilized yeast was prepared using a 4 percent w/v Kappa-Carrageenan solution with Saccharomycescerevisiae. The average alcohol concentration obtained was 7 percent v/v (54.65 g/l) at an alcohol fermentation efficiency of 85 percent. In both systems, 5 percent w/w yeast loadings were introduced for each run utilizing a 1500 mL U-tube fermentor. Substrate was fed at 10 percent and 20 percent w/v concentrations for an average flowrate of 112.5 ml/hr.
Abstract Format
html
Language
English
Format
Accession Number
TU04339
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
104 leaves; print out.
Keywords
Ethanol fermentation; Fermentation
Recommended Citation
Laburada, J., Tuason, S., & Villar, B. (1989). A comparative study on ethanol fermentation of sugar using immobilized and free cell yeast. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/7304
