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Process of Fermentation Video Lecture | Chemical Technology - Chemical Engineering

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FAQs on Process of Fermentation Video Lecture - Chemical Technology - Chemical Engineering

1. What is the process of fermentation in chemical engineering?
Ans. Fermentation in chemical engineering is a biological process that converts sugars into alcohol, gases, or organic acids using microorganisms like yeast or bacteria. It involves the anaerobic breakdown of complex organic compounds by microorganisms, resulting in the production of desired products such as ethanol, lactic acid, or citric acid.
2. How is fermentation used in chemical engineering industries?
Ans. Fermentation is widely used in chemical engineering industries for various purposes. It is commonly utilized in the production of alcoholic beverages, biofuels, pharmaceuticals, and organic acids. Additionally, fermentation processes are also employed in the manufacturing of enzymes, antibiotics, vitamins, and other biotechnological products.
3. What are the key factors influencing fermentation in chemical engineering?
Ans. Several factors influence the fermentation process in chemical engineering. These include the type and concentration of the substrate, temperature, pH level, oxygen availability, and the presence of inhibitors or nutrients. Controlling these factors is crucial to ensure optimal microbial growth and product formation during fermentation.
4. How is fermentation controlled and optimized in chemical engineering?
Ans. Fermentation in chemical engineering is controlled and optimized through various techniques. These may include maintaining a constant temperature, pH, and oxygen supply, monitoring the growth kinetics of microorganisms, adjusting nutrient concentrations, and implementing process monitoring and control systems. These measures help improve product yield, purity, and overall efficiency of the fermentation process.
5. What are the challenges faced in fermentation processes in chemical engineering?
Ans. Fermentation processes in chemical engineering face several challenges. These can include microbial contamination, inefficient utilization of substrates, product inhibition, clogging or fouling of equipment, and high energy requirements for aeration and agitation. Overcoming these challenges requires careful process design, microbial strain selection, and the implementation of appropriate control strategies to ensure successful fermentation operations.
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