Theory and Design of Fermentation Processes e-bog

This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. FeaturesUses chemical engineering principles for the study of fermentation processesProvides detailed coverage of stoichiometry and kinetics of fermentation processesDiscusses pertinent oxygen transfer theory and its applicationsConcisely covers microorganism biochemistry and metabolismIncludes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.