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(2017). Remotion of Hydrogen Sulfide in Absorption Column. Journal of Food Technology Research, 4(1): 1-6. DOI: 10.18488/journal.58/2017.4.1/22.214.171.124
Some physical, chemical or electrochemical phenomena that cause the decomposition of a material, usually metallic, they can be defined as corrosion. Analyzing the adverse means and determining its characteristics, several efficient methods can be developed to prevent it, consisting in one of them the absorption of the oxidizing agent. This technique is based on significantly reduce the concentration of the compound. As the hydrogen sulfide corrosive substance, its excessive presence in gas streams intensifies the deterioration of equipment during the contact. The objective was to absorb hydrogen sulfide from biogas. The absorption study was conducted by applying a 5% sodium hydroxide solution. The device designed consisted of a cylindrical packing column, bearing a gas inlet and a distributor at the bottom, which further supports the packing, and a liquid inlet and distributor at the top. The treated gas is released from the top of the column, and the liquid is discharged at the bottom, containing hydrogen sulfide absorbed in the form of salts. In the design, the biogas flow was 15m³/h with 3% mole hydrogen sulfide and the tower was package with Rasching rings of 1.5 inches. The calculations performed have enabled the design of an absorption column 0.10 m in diameter and 3.00 m height of the packing, causing a loss in pressure of 0.5 cm water/m column.
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Experimental Model Validation and Control of a Lactic Fermentation Process
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(2017). Experimental Model Validation and Control of a Lactic Fermentation Process. Journal of Food Technology Research, 4(1): 7-15. DOI: 10.18488/journal.58.2017.41.7.15
In this work, the nonlinear dynamical model of a lactic fermentation process is widely analysed and control experiments are achieved. More precisely, a production of yogurt by Streptococcus termophilus and Lactobacillus bulgaricus in batch operation is taken into consideration. The process model is expressed by a set of nonlinear differential equations that describes the evolution of concentrations in the fermentation process. To validate the model, several simulations are performed in the Matlab programming and development environment. Furthermore, two experimental setups are used for batch fermentation experiments. From control point of view, the temperature and the pH are the basic dynamical factors that need monitoring and control in order to regulate the microbial growth and the lactic acid production. Different control architectures and tuning procedures are implemented. Specialized data acquisition and control software tools are used to perform the experiments. By using the features of these software tools, the time evolution of various process variables can be plotted and analysed. Several comparisons between the results obtained via simulation and with the two bioreactor setups are achieved.
This paper’s main contribution is to validate the dynamical model of a lactic fermentation process by using simulators and laboratory bioreactors. A production of yogurt by Streptococcus termophilus and Lactobacillus bulgaricus in batch operation is considered. Different control architectures and tuning procedures are implemented, and several comparisons are achieved.