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Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique

Thesis/Dissertation:

Abstract

The aim of the study was to examine emissions of volatile organic compounds (VOCs) during acetic (acid) fermentation. The first part of the study presents the methodology developed to reproduce production cycles for spirit vinegar and to analyse gas effluents. The second part describes the origin and quantification of the emissions (ethanol, acetic acid, acetaldehyde and ethyl acetate). The acetic acid is produced by bacterial metabolism while the ethyl acetate is a result of the chemical reaction of esterification. By modelling the emissions during batch processing we were able to identify the various parameters involved when VOCs are carried along by the fermentation gases. The quantities of ethyl acetate depend on the length of time the diluted alcohol is stored, and on its composition. By using a fed-batch method with a continuous supply of ethanol we could reduce alcohol emissions. The third part of the study develops the kinetics studies carried out to adapt the fed-batch process to acetic acid fermentation. The influence of ethanol, either in terms of deficiency or inhibition, is minimized between 8 and 16 g.1-1. A study of the growth rate of bacteria in relation to the amount of acetic acid showed that the latter was  More>>
Publication Date:
Dec 06, 1999
Product Type:
Thesis/Dissertation
Report Number:
FRNC-TH-4747
Reference Number:
EDB-00:105374
Resource Relation:
Other Information: TH: These DEA biotechnologies et industries Alimentaires; PBD: 6 Dec 1999
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FERMENTATION; ETHANOL; ACETALDEHYDE; ACETIC ACID ESTERS; ESTERIFICATION; CHEMICAL REACTION KINETICS; BACTERIA; INHIBITION; PH VALUE; AIR POLLUTION ABATEMENT; BATCH CULTURE
OSTI ID:
20117300
Research Organizations:
Agence de l'Environnement et de la Maitrise de l'Energie, (ADEME), 49 - Angers (France); Montpellier-2 Univ., 34 (France)
Country of Origin:
France
Language:
French
Other Identifying Numbers:
TRN: FR0006156
Availability:
Available from ADEME, Programmation de la Recherche, Square La Fayette, BP 406, 49004 Angers Cedex 01 (France)
Submitting Site:
FR
Size:
[200] pages
Announcement Date:

Thesis/Dissertation:

Citation Formats

Pochat Bohatier, C. Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique. France: N. p., 1999. Web.
Pochat Bohatier, C. Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique. France.
Pochat Bohatier, C. 1999. "Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique." France.
@misc{etde_20117300,
title = {Study and management of atmospheric exhaust gas in acetic acid fermentation developing a new process for alcohol vinegar production; Etude et maitrise des rejets atmospheriques en vinaigrerie, developpement d'un procede nouveau de conduite de la fermentation acetique}
author = {Pochat Bohatier, C}
abstractNote = {The aim of the study was to examine emissions of volatile organic compounds (VOCs) during acetic (acid) fermentation. The first part of the study presents the methodology developed to reproduce production cycles for spirit vinegar and to analyse gas effluents. The second part describes the origin and quantification of the emissions (ethanol, acetic acid, acetaldehyde and ethyl acetate). The acetic acid is produced by bacterial metabolism while the ethyl acetate is a result of the chemical reaction of esterification. By modelling the emissions during batch processing we were able to identify the various parameters involved when VOCs are carried along by the fermentation gases. The quantities of ethyl acetate depend on the length of time the diluted alcohol is stored, and on its composition. By using a fed-batch method with a continuous supply of ethanol we could reduce alcohol emissions. The third part of the study develops the kinetics studies carried out to adapt the fed-batch process to acetic acid fermentation. The influence of ethanol, either in terms of deficiency or inhibition, is minimized between 8 and 16 g.1-1. A study of the growth rate of bacteria in relation to the amount of acetic acid showed that the latter was highly inhibitive. There is a critical concentration of acetic acid at which the growth of bacteria stops, and the death rate of the culture increases rapidly. The latter depends on the composition of the culture's medium; the corresponding pH of the concentration is between 2.25 and 2.28. By limiting the formation of ethyl acetate in the diluted alcohol and by controlling the concentration of ethanol at 16 g.l -1 per fermentation, the VOC emissions are reduced by 30% and the yield increases as a result. (author)}
place = {France}
year = {1999}
month = {Dec}
}