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Download fileContinuous removal of ethanol from dilute ethanol-water mixtures using hot microbubbles
journal contribution
posted on 2021-06-15, 11:01 authored by Joseph Calverley, William Zimmerman, David Leak, Hemaka BandulasenaHemaka BandulasenaProduct inhibition is a barrier to many fermentation processes, including bioethanol production, and is responsible for dilute product streams which are energy intensive to purify. The main purpose of this study was to investigate whether hot microbubble stripping could be used to remove ethanol continuously from dilute ethanol-water mixtures expected in a bioreactor and maintain ethanol concentrations below the inhibitory levels for the thermophile Parageobacillus thermoglucosidasius (TM242), that can utilize a range of sugars derived from lignocellulosic biomass. A custom-made microbubble stripping unit that produces clouds of hot microbubbles (~120°C) by fluidic oscillation was used to remove ethanol from ~2% (v/v) ethanol-water mixtures maintained at 60°C. Ethanol was continuously added to the unit to simulate microbial metabolism. The initial liquid height and the ethanol addition rate were varied from 10 to 50 mm and 2.1-21.2 g h-1 respectively. In all the experiments, ethanol concentration was maintained well below the inhibition threshold of the target organism (~2% [v/v]). This microbubble stripping unit has the potential to operate in conjunction with a 0.5-1.0 L fermenter to allow an ethanol productivity of 14.9-7.8 g L-1 h-1 continuously.
Funding
BBSRC and Innovate UK for funding (ISCF Wave 1 IBBB/S005285/1)
Enhanced Biofuel Production via Integrated Microbubble Technology
Engineering and Physical Sciences Research Council
Find out more...History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Published in
Chemical Engineering JournalVolume
424Publisher
ElsevierVersion
- VoR (Version of Record)
Rights holder
© The AuthorsPublisher statement
This is an Open Access Article. It is published by Elsevier under the Creative Commons Attribution 4.0 International Licence (CC BY 4.0). Full details of this licence are available at: https://creativecommons.org/licenses/by/4.0/Acceptance date
2021-05-21Publication date
2021-05-28Copyright date
2021ISSN
1385-8947Publisher version
Language
- en