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تسريع انتاج الخل بالطريقة المستمرة == Speeding - Up The Production of Vinegar By Continuous Ferementation
Author name:
خليل عيدان حمد الدليمي
Supervisor name:
عبد القهار مهدي محمد السامرائي
General topic:
Chemical Engineering
Specific topic:
Chemical Engineering
Degree:
Master
University:
Tikrit University - College Of Engineering - Department Of Chemical Engineering
Language:
Arabic
University location:
Salahaddin
First pages:
38T307 - p.pdf
Abstract:
تمت الدراسة على جهاز تخمير ريادي؛ باستخدام الطريقة المستمرة في انتاج حامض الخليك ومن ثم اجراء تقييم للظروف المثلى في عملية الانتا م في هذا البحث دراسة تاثير المتغيرات (معدل تدفق الهواء, وسرع المزج, ودرجة الحرارة ,والدالة الحامضية (pH ), وتركيز الاوكسجين ا | The research has been achieved by means of fermentation system by Continuous method to produce acetic acid and then evaluation of the optimum condition of production process. This research aims to study the effect of some operation variables like (air flow rate, speed of mixing, temperature, acidic function ( pH ) , and dilution rate of alcohol ) , on acetic acid production. The operation conditions that worked are (air flow rate ( 1 - 4) m3 / hr ) , speed of mixing( ( 50 - 400) rpm ) temperature (( 18 - 33)C? ) , and dilution rate ( ( 0.005 - 0.02) hr - 1 )). The optimum operating conditions to produce acetic acid by continuous process are as follow : (air flow rate ( 3 m3 / hr ) ,speed of mixing (100 rpm) , temperature ( 30 C? ), dilution rate of alcohol(0.005 hr - 1) initial alcohol concentration ( 48 g / l ) and initial concentration of acetic acid ( 40 g / l )).. The biological variables of acetic acid bacteria have been studied in the fermentation process in continuous method ( concentration of living mass , consumed alcohol , the produced acetic acid and the dissolved oxygen concentration) in addition to the lateral variables of the process ( aeration flow rate, speed of mixing , temperature , function of acidity and dilution rate ) as algebraic differential equations Mathematical models of the continuous process of fermentation process (used as simulation solutions).
