International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Solid state fermentation of finger millets: Experimental investigation and modeling of pressure drop and gas holdup of finger millets bed
Author(s): V Chandrasekar, S Ganapathy, S Karthikeyan and VE Nambi
Abstract: The solid state fermentation was carried out on the finger millet bed using Aspergillus oryzea (MTCC 3107) at various bed thicknesses of 0.075, 0.15 and 0.225 m. The air was continuously supplied to the finger millet bed at three velocities of 0.12, 0.24 and 0.36 m/s. The pressure drop and gas holdup of finger millet bed were measured during solid state fermentation. Both the pressure drop and gas holdup was found rising up to 60 h of fermentation and thereafter started declining as increase in the air velocity and bed thickness. A correlation models were developed to predict the pressure drop and gas holdup of the finger millet bed during fermentation using dimensional analysis. The developed models were effective in predicting the parameters within the experimental domain (higher R2 (>0.97) and lower SE values (<0.02)) which are in line with the experimental results. In conclusion, the developed models can be utilized for monitoring the solid state fermentation process of finger millet.
Pages: 2532-2538 | 265 Views 16 Downloads
How to cite this article:
V Chandrasekar, S Ganapathy, S Karthikeyan, VE Nambi. Solid state fermentation of finger millets: Experimental investigation and modeling of pressure drop and gas holdup of finger millets bed. Int J Chem Stud 2018;6(2):2532-2538.