Evaluation of an online fermentation monitoring system

M. Gyalai-Korpos, A. Fehér, Zs Barta, K. Réczey

Research output: Contribution to journalArticle

Abstract

The need to introduce promising bioethanol production technologies calls for advanced laboratory techniques to study experiment designs and to obtain their results in a quick and reliable way. Real time monitoring based on general principles of ethanol fermentation, such as effluent CO2 volume, avoids time consuming steps, long lasting analyses and delivers information about the process directly. A device based on the above features and capable for real time monitoring on parallel channels was developed by the authors and is described in this paper. Both for calibration and for fermentation, test runs were carried out on different days and channels. Statistical evaluation was based on the obtained data. According to the t-test (P=0.05) and Grubbs analysis, the calibration method is reliable regardless of the date of calibration. When evaluating the fermentation results by ANCOVA acceptable standard derivations were obtained as impact of channel (58.8 ml), date (82.1 ml) and incorporating all impacts (116.2 ml). The final ethanol concentrations calculated based on the gas volume were compared to ones determined by HPLC and an average difference of 10% was found. Thus, the device proved to be advantageous in monitoring fermentation.

Original languageEnglish
Pages (from-to)76-87
Number of pages12
JournalActa Alimentaria
Volume43
Issue number1
DOIs
Publication statusPublished - Feb 1 2014

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Keywords

  • CO<sub>2</sub>
  • device
  • ethanol
  • fermentation
  • monitoring

ASJC Scopus subject areas

  • Food Science

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