Search

The effect of extremely low frequency (ELF) magnetic fields on ethanol production by Saccharomyces cerevisiae using sugar cane molasses was studied during batch fermentation. The cellular suspension from the fermentor was externally recycled through a stainless steel tube inserted in two magnetic field generators, and consequently, the ethanol production was intensified. Two magnetic field generators were coupled to the bioreactor, which were operated conveniently in simple or combined ways. Therefore, the recycle velocity and intensity of the magnetic field varied in a range of 0.6-1.4 m s(-1) and 5-20 mT, respectively. However, under the best conditions with the magnetic field treatment (0.9-1.2 m s(-1) and 20 mT plus solenoid), the overall volumetric ethanol productivity was approximately 17% higher than in the control experiment. These results made it possible to verify the effectiveness of the dynamic magnetic treatment since the fermentations with magnetic treatment reached their final stage in less time, i.e., approximately 2 h earlier, when compared with the control experiment.

The aim of this paper was to estimate fermentation kinetic parameters to develop a mathematical model of the bioethanol production under magnetic field effect. Thus, a non-structured mathematical model was developed considering three non-lineal kinetic models typically known as Levenspiel, Aiba, Jerusalimsky, which take into account inhibitory effects of the high product concentration on yeasts. The non-lineal differential equations system solution was carried out by MatLab software using the Runge-Kutta fourth-order multivariable method. This method was improved through a replication scheme coupled with Newton-Raphson method modified with a damping Broyden parameter. Experimental data on substrate consumption, biomass formation and ethanol production were collected at magnetic field intensities (H) of 414, 796 and 1216 A/cm during 16 h of fermentation. Consequently, the adjusted model for biomass, consumed substrate and bioethanol produced allowed us to correlate fermentation kinetic parameters with the magnetic field. The best result was observed when Jerusalimsky model modified with a magnetic field parameter was considered, because the RMSD order and R-square correlation coefficient were around 10−3 and higher than 0.95, respectively. These results are important to understand the phenomenological behavior of this unconventional bioprocess and be helpful to further sensibility analysis and scale up of the bioethanol production assisted by electromagnetic field. Copyright © 2016 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]