%0 Journal Article
	%A Rudy Agustriyanto and  Akbarningrum Fatmawati
	%D 2009
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 33, 2009
	%T Model of Continuous Cheese Whey Fermentation by Candida Pseudotropicalis
	%U https://publications.waset.org/pdf/7436
	%V 33
	%X The utilization of cheese whey as a fermentation
substrate to produce bio-ethanol is an effort to supply bio-ethanol
demand as a renewable energy. Like other process systems, modeling
is also required for fermentation process design, optimization and
plant operation. This research aims to study the fermentation process
of cheese whey by applying mathematics and fundamental concept in
chemical engineering, and to investigate the characteristic of the
cheese whey fermentation process. Steady state simulation results for
inlet substrate concentration of 50, 100 and 150 g/l, and various
values of hydraulic retention time, showed that the ethanol
productivity maximum values were 0.1091, 0.3163 and 0.5639 g/l.h
respectively. Those values were achieved at hydraulic retention time
of 20 hours, which was the minimum value used in this modeling.
This showed that operating reactor at low hydraulic retention time
was favorable. Model of bio-ethanol production from cheese whey
will enhance the understanding of what really happen in the
fermentation process.
	%P 476 - 480