1. NAME : B.KAVIYA
ROLL NO:21PO03
SEMINAR TOPIC:CONTROL AND
MONITORING OF VARIABLES
.
2. INTRODUCTION
The Industrial Research and development is the establish of economically viable process through
increasing product yields and reducing operating costs.
It has a measurements of biotechnical Parameters ,Bioprocess Instrumentation and Bioprocess
Modeling and control.
These are converted by a variety of microorganisms under anaerobic or aerobic conditions to the
desired products.
The control and monitoring of variables are Temperature, PH, agitation, pressure.
3. TEMPERATURE
The Optimum temperature range for yeast fermentation is between 90°F to 95°F.
Every degree above this range depresses fermentation. while elevated temperature is problematic in all phases of
ethanol Production ,it is specifically hazardous during the later stages of fermentation.
Every specific microbial species sensitive to temperature and production rate also influenced the rate temperature.
Temperature plays a critical role in fermentation yeast needs to be warm enough to be Healty ,but too warm will
stress the yeast too cool and the yeast will be sluggish and sleepy.
As Temperature increases ,fermentation rate accelerates, with increased fermentation rate, more aromatic compounds
are produced because the metabolic intermediates are excreted from the yeast cells, just like people getting sweaty and
stinky during vigorous exercise.
This Photo by Unknown author is licensed under CC BY.
4. TEMPERATURE
• Active fermentationdoes generate an appreciable amount of heat. when the fermentation temperature gets too
hot, desirable fruit, malt and aromatics will be blown off and the yeast become stressed.
• Heat stressed yeast can produce elevated levels of hydrogen sulfide and they can even die off due to an increased
permeability of the cell wall to alcohol which is toxic to the yeast , warm fermentation also increases the
production of higher alcohols.
• Fermentations are too cool are equally problematic .when too cool most yeast strains will become sluggish and
some will even shut down completely as they flocculate to the bottom of the fermenter and take a nap.
• Cold fermentations good for preserving aromatic properties in white wine are not beneficial for red wines .
• At cooler fermentations temperature yeast will work more slowly Increasing the fermentation time.
This Photo by Unknown author is licensed under CC BY.
5. PH
• PH is one of the most important chemical environmental measurements used to indicate the course of the
fermentation process .
• It defects the presence of specific chemical factors that influence growth ,metabolism and final product.
• Any change in the environment where fermentation is taking place could have a large impact on the
results. The yeast cells used in fermentation can tolerate a PH of 4.0 and 8.5 but work best when PH is
between 4.0 and 6.0. this means yeast cells requires a slightly acidic for fermenting.
• During fermentation, PH usually decreases but it increases after a period . This is due
to microorganisms consumed their nutrients and produced organic acids released into the medium,
thus PH decreased.
6. WHY PH IS IMPORTANT
•PH affects the shape of proteins. In the case of Fermentation a
collection of enzymes is responsible for the metabolic processes
that occur an enzyme is a protein which performs a metabolic
process .In the case of fermentation the rates increases and gets
more acidic and the PH is lower.
This Photo by Unknown author is licensed under CC BY.
7. AGITATION
• Agitation plays an important mixing and shearing role in fermentation processes. It not only
improves mass and oxygen transfer between the different phases but also maintains
homogeneous chemical and physical conditions in the medium by continuous mixing.
• It provide uniform dispersion of gas bubbles and produce small gas bubbles by shearing the
inlet gas with fluid velocity gradients.
• Maximum retention time of gas in the broth by driving the gas bubbles to the bottom of the
tank.
• Create the driving force for driving bubbles to tank bottom and enhance heat transfer.
• It provide uniform nutrient and broth concentrations and temperature of broth.
8. AGITATOR
•There are three types of agitators they are,
DISC TURBINE: Vertical plane around the disc
VANED DISC :Attached vertical of underside of disc
VARIABLE PITCH OPEN TURBINE: The vanes are
directly connected to a center shaft.
9. PRESSURE
• The advantages of pressure fermentation in a closed
container are the elimination of volatile fermentation
products escape including Water Vapour.
• The possibility of serial Processsing of large
quantities of raw materials with simple equipment.
10. PRESSURE
• Pressure also improves the dissolved oxygen
level in production media.
• The evenly circulate the fermentation and
fermentable products for throughout the
fermenter.
