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https://hdl.handle.net/1822/8452| Título: | Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology |
| Autor(es): | Dragone, Giuliano Mussatto, Solange I. Silva, João B. Almeida e Teixeira, J. A. |
| Palavras-chave: | Cheese whey Ethanol Kluyveromyces fragilis Response surface methodology |
| Data: | Set-2008 |
| Editora: | Universidade do Minho. Departamento de Engenharia Biológica (DEB) |
| Citação: | DRAGONE, Giuliano [et al.] - Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology. In FERREIRA, E. C.; MOTA, M., ed. lit. – “Chempor 2008 : proceedings of the International Chemical and Biological Engineering Conference, 10, Braga, 2008” [CD-ROM]. Braga : Departamento de Engenharia Biológica da Universidade do Minho, 2008. ISBN 978-972-97810-3-2. |
| Resumo(s): | The individual and combined effects of initial lactose concentration, temperature and inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response surface methodology (RSM) were employed in order to determine the optima conditions that maximize the ethanol production. Statistical analysis of results showed that, in the range studied, only the initial lactose concentration had a significant effect on ethanol production. Response surface data showed maximum ethanol production at inoculum concentration between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose concentration was 150 g/L. |
| Tipo: | Artigo em ata de conferência |
| URI: | https://hdl.handle.net/1822/8452 |
| ISBN: | 978-972-97810-3-2 |
| Acesso: | Acesso aberto |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Dragone[1].pdf | 657,6 kB | Adobe PDF | Ver/Abrir |
