Abstract
AbstractBased upon elemental balance equations, generalized semitheoretical equations are developed for estimating the rates of oxygen demand and heat evolution of a fermentation process. The results estimated by these equations are in good agreement with data obtained from yeast–hydrocarbon and yeast–carbohydrate fermentation processes for citric acid production. Furthermore, a direct relationship between rates of oxygen demand and heat evolution is derived with a correlation constant of 0.18 kcal/mM O2.The relationship has been verified by data of citric acid fermentation processes and also confirmed by published data. These derived equations would be useful for process design and optimization.
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