1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
water, those free complex carbohydrates turned into fermentable sources through pre-treatment process - saccharification. Then, it can be changed ethanol form through fermentation by yeast or genetically engineered E.coli and we can produce biofuel from that ethanol. Now, the way of decreasing process and cost are studied from a few researchers. So we will show the whole process of the production
WATER
39392.7394
0.77417305
ETHANOL
29260.7275
0.22487379
CO2
118.481529
0.00095315
표 8. VAP1 stream
2) Separation Model
foolish model 이후 순수한 ethanol을 얻기 위한 separtion공정이다.
① D1 unit (distillation)
원할한 azeotropic distillation을 하기 위하여 별도의 Distillation 유닛을 달아 separartion model로 들어오는 feed stream을 water
absorber
absorber를 통해서 반응에서 생긴 물과 이산화탄소를 제거하고 산소를 제외한 나머지 분순물들을 제거 하기 위한 공정으로 이 공정의 결과 아르곤을 제외한 모든 불순물들을 제거할수 있었다.
Figure 4.4 absorber 그림
Figure 4.5 absorber를 통과한 후 component
distillation#1
absorber를 통과한 vapor가
Heatexchange
‘Thin Layer’ maintaines
this system
This cycle is repeated
Interaction with
Fluid & wall
+
Miniature size formation
↓
Thin layer is maintained
uniformly
▼ View from Above
A large number of
compact pipes
Make the
Surface area Larger
▼ View from Side
Fin
Thin and insulated panel
Fix the pipes
make cooling space with air
between t