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Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette
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| Zeitschriftentitel: | The EuroBiotech Journal |
|---|---|
| Personen und Körperschaften: | , , , , |
| In: | The EuroBiotech Journal, 1, 2017, 1, S. 18-26 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Walter de Gruyter GmbH
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| Schlagwörter: |
| author_facet |
Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar |
|---|---|
| author |
Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar |
| spellingShingle |
Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar The EuroBiotech Journal Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology |
| author_sort |
novak, mario |
| spelling |
Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar 2564-615X Walter de Gruyter GmbH Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology http://dx.doi.org/10.24190/issn2564-615x/2017/01.04 <jats:title>Abstract</jats:title> <jats:p> For simulations of flow and microbial conversion reactions, related to modeling of simultaneous extraction and fermentation process in a single sugar beet cossette a software package OpenFOAM was used. The mass transfer of the components (sucrose, glucose, fructose and ethanol) in the studied system was controlled by the convection and diffusion processes. Microbial conversion rates and yield coefficients were experimentally determined and/or estimated by mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section used to study the mass transfer and microbial conversion rates on the scale of single sugar beet cossette in the short time scales (up to 25 s). This model can be used for simulation of extractant flow around single sugar beet cossette as well as for description of simultaneous extraction and fermentation process in the studied system.</jats:p> Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette The EuroBiotech Journal |
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| title |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_unstemmed |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_full |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_fullStr |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_full_unstemmed |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_short |
Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_sort |
computational fluid dynamic (cfd) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| topic |
Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology |
| url |
http://dx.doi.org/10.24190/issn2564-615x/2017/01.04 |
| publishDate |
2017 |
| physical |
18-26 |
| description |
<jats:title>Abstract</jats:title>
<jats:p> For simulations of flow and microbial conversion reactions, related to modeling of simultaneous extraction and fermentation process in a single sugar beet cossette a software package OpenFOAM was used. The mass transfer of the components (sucrose, glucose, fructose and ethanol) in the studied system was controlled by the convection and diffusion processes. Microbial conversion rates and yield coefficients were experimentally determined and/or estimated by mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section used to study the mass transfer and microbial conversion rates on the scale of single sugar beet cossette in the short time scales (up to 25 s). This model can be used for simulation of extractant flow around single sugar beet cossette as well as for description of simultaneous extraction and fermentation process in the studied system.</jats:p> |
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| author | Novak, Mario, Trontel, Antonija, Slavica, Anita, Horvat, Predrag, Šantek, Božidar |
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| description | <jats:title>Abstract</jats:title> <jats:p> For simulations of flow and microbial conversion reactions, related to modeling of simultaneous extraction and fermentation process in a single sugar beet cossette a software package OpenFOAM was used. The mass transfer of the components (sucrose, glucose, fructose and ethanol) in the studied system was controlled by the convection and diffusion processes. Microbial conversion rates and yield coefficients were experimentally determined and/or estimated by mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section used to study the mass transfer and microbial conversion rates on the scale of single sugar beet cossette in the short time scales (up to 25 s). This model can be used for simulation of extractant flow around single sugar beet cossette as well as for description of simultaneous extraction and fermentation process in the studied system.</jats:p> |
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| imprint_str_mv | Walter de Gruyter GmbH, 2017 |
| institution | DE-D275, DE-Bn3, DE-Brt1, DE-Zwi2, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14, DE-Ch1, DE-L229 |
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| spelling | Novak, Mario Trontel, Antonija Slavica, Anita Horvat, Predrag Šantek, Božidar 2564-615X Walter de Gruyter GmbH Genetics Molecular Biology Biomedical Engineering Molecular Medicine Food Science Biotechnology http://dx.doi.org/10.24190/issn2564-615x/2017/01.04 <jats:title>Abstract</jats:title> <jats:p> For simulations of flow and microbial conversion reactions, related to modeling of simultaneous extraction and fermentation process in a single sugar beet cossette a software package OpenFOAM was used. The mass transfer of the components (sucrose, glucose, fructose and ethanol) in the studied system was controlled by the convection and diffusion processes. Microbial conversion rates and yield coefficients were experimentally determined and/or estimated by mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section mathematical simulation. Dimensions of the model sugar beet cossette (SBC) were: average length of cosettes 40.10 mm, average thickness 3.32 mm and average width 3.5 mm, and represented in the model as a square-shape cross-section used to study the mass transfer and microbial conversion rates on the scale of single sugar beet cossette in the short time scales (up to 25 s). This model can be used for simulation of extractant flow around single sugar beet cossette as well as for description of simultaneous extraction and fermentation process in the studied system.</jats:p> Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette The EuroBiotech Journal |
| spellingShingle | Novak, Mario, Trontel, Antonija, Slavica, Anita, Horvat, Predrag, Šantek, Božidar, The EuroBiotech Journal, Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette, Genetics, Molecular Biology, Biomedical Engineering, Molecular Medicine, Food Science, Biotechnology |
| title | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_full | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_fullStr | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_full_unstemmed | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_short | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_sort | computational fluid dynamic (cfd) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| title_unstemmed | Computational fluid dynamic (CFD) modeling of simultaneous extraction and fermentation process in a single sugar beet cossette |
| topic | Genetics, Molecular Biology, Biomedical Engineering, Molecular Medicine, Food Science, Biotechnology |
| url | http://dx.doi.org/10.24190/issn2564-615x/2017/01.04 |