清酒の連続発酵に関する動力学的研究 : 清酒の連続醸造に関する研究(第2報)

概要

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A model of growth and ethanol produciton by free yeast cells was constructed, which was further applied to a kinetic analysis of the sake fermentation process with immobilized yeast. Two models of immobilized yeast (a model taking into consideration intraparticle mass-transfer resistance and a simplified model) were prepared. Since the calculating program for the former model involved subroutines to calculate the overall reaciton rate and to determine the outside states(free cell poplation, ethanol and glucose concentration) of particles, the program was very complicated and required calculation time. To solve this problem, the simplified model was developed. The specific reaction rate of the immobilized yeast was experessed as the product of dimensionless coefficients, showing the activity of immobilized cells and the specific reaction rate of free yeast as in the floowing equations; μ_g=A_x ・μ ν=A_p・ν In this paper, a simulation analysis for the simpilfied model is presentd, and some information on the operating conditions and design of the reactor caluculated. The reactor system consisted of a repeated batch tank as the pre-fermentor and a column packed with the immobilized yeast; these two vessels were connected in series.
社団法人日本生物工学会の論文
1991-09-25