White Paper | August 28, 2007
pH Control In Fermentation Plants
Source: Emerson Process Management, Rosemount Analytical•Application Note: pH Control In Fermentation Plants
A typical batch fermentation process starts with sterilization so that all micro-organisms found in the mash and reactor are completely destroyed. The mash is heated in the fermenter or a special cooking vessel by injecting live steam or by means of steam coils set in the vessel. Holding the temperature of 121°C (250°F) for 30 minutes is usually adequate to destroy all living organisms in the mash.
A fermentation cycle can be divided into two phases: (1) the growth phase and (2) the production phase. Initially during the growth phase, cells grow very slowly while adapting to the reactor environment. After the adaptation period, the cell culture grows exponentially, releasing enzymes as a byproduct of the metabolic process. During the production phase, the molecular products are formed through a series of chemical reactions catalyzed by the enzymes. For many fermentation processes, these two phases are concurrent.
Click Here To Download:•Application Note: pH Control In Fermentation Plants