Objective
The objective of this project is the optimisation of the continuous fermentation of the deproteinized cheese whey in an airlift bioreactor (CALR) using a flocculating yeast strain at lab and pilot plant scale and the development of a suitable scale-up procedure for industrial application of fermentation.
The project consists of five work packages:
1. Fundamental investigation of the hydrodynamics and characterisation of all phases present in three- phase airlift bioreactor;
2. Development of a three-phase hydrodynamic model enabling the reliable prediction of the main hydrodynamic parameters in batch and continuous airlift bioreactors during the fermentation process;
3. Experimental verification of the hydrodynamic model on alcoholic fermentation of cheese whey permeate at lab-scale continuous airift biorector;
4. Development of a complete bioreactor model and proposal of a suitable scale-up strategy for the airlift bioreactor;
5. Implementation of whey fermentation at pilot plant-scale CALR. Verification of the scale-up strategy by means of a scale-down procedure.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- engineering and technologyenvironmental biotechnologybioremediationbioreactors
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
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Topic(s)
Data not availableCall for proposal
Data not availableFunding Scheme
RGI - Research grants (individual fellowships)Coordinator
4710-057 BRAGA
Portugal