5 Energy Balances 105 (Qis postive indicating that heat must be emoved from the system 4, Finalise 1.4% 10K heat must be removed from the fermenter per hour. In Example 5.7, the water used as solvent for components of the nutrient medium was ignored. This water was effectively a tie component, moving through the system unchanged and not contributing tothe energy balance. Cooling requirements could be determined directly from the heat of reaction, For aerobie cultures, we can relate the heat of reaction method for determining AH,,,. Heats of combustion are not required in these calculations. Also, as long as the amount of ‘oxygen consumed is known, the mass balance for the problem reed not be completed. The procedure for energy-balance problems involving aerobic fermentation is illustrated in Example 5.8. directly to oxygen consumption, providing a short-cut Example 5.8 Citric acid production Citric acids manufactured using submerged culture of Aspergillus niger in a atch reactor operated at 30°C, Over period of two days, 2500 lg glucose and 860 kg oxygen are consumed to produce 1500 kg citric acid, 500 kg biomass and other products Ammonia is used as nitrogen source. Power input tothe system by mechanical agitation ofthe broth is about 15 kW; approxi mately 100 kg water is evaporated over the culture period. Estimate the cooling requirements Solution 1. Awemble () Unies, eg kb, °. i) Flowshect. “The fowshect i shown in Figure SE8.1 Fpmsta fork niblpniin swoon — fe ee of | heat) oC Armonia 60 kg oxygen5 Energy Balances 106 Gi Sytem boundary. The system boundary i shown in Figure SE8.1 2. Anabe ( Acumptions, system is homogencous no leaks ideal solutions negligible sensible heat —heat of reaction at 30°C is ~460 kJ gmol™ O, consumed (i) Bass, 1500 kg citric acid produced, oF 2 days. (ii) Extra data Md, water at 30°C = 2430.7 KJ kg~! (Table C.1) (iv) Reaction. glucose +O, +NH, — biomass +CO, +H,0 + ciricacid All components are involved in reaction, () Mass balance. ‘The mass balance need not be completed as the sensible energy associated with inlet and outlet streams is negligible. (wi) Energy balance. ‘The aim of the integral energy balance for batch culture isto calculate the amount of heat which must be removed to pro- duce zero accumulation of energy in the system. Eq, (5.26) is appropriate: AH, ~ MyAh, ~ Q+ W, where each term refers to the ewo-day culture peri 3. Caleulie (i) densify terms in the energy-balance equation AH, is related to the amount of oxygen consumed: cc. -) 00 || A $50) gE | | = 124x107. Heat los through evaporation iss 1M, Mh, = (100 kg) (2430.7 KJ kg") = 2.43 « 10°). ower input by mechanical agitation is 15 KW or 15 KJ“. Overa period of 2 days: 3600s 6 - 2.59 10%K). = sus 92d | He “lTaay ‘These results can now be substicured into the energy-balance equation,Energy Balances 107 =(= 1.24% 107 kf) = (2.43 x 10° kg) = Q+ (2.59% 10%) =0. Q=147% 107K). Qis positive, indicating that heat must be removed from the system, Note the relative magnitudes of the energy concribu- tions from heat of reaction, shaft work and evaporation; the effects of evaporation can often be ignored. 4. Finalise 1.5% 107 kJ hear muscbe removed from the fermenter per 1500 kg citric acid produced. 5.12 Summary of Chapter 5 Atthe end of Chapter 5 you should: (know which forms of energy are common in biopro- exes (iknow the generalenengy balancein words and asa mathe: ‘matical equation, and che simplifications that can be made for bioproceses (ii) be familiar with heat capacity tables and be abe ro caleu- late sensible heat changes, (iv) beable o calculate latent heat changers (¥) understand Aeats of mixing for non-ideal solutions: (i) beable use seam cables; (Gi) be able wo determine standard heats of reaction fom heats of combustion: know how to determine heas of reaction for aerobic and anaerobic cell cultures; and (ix) _be able to carry out energy-balance calculations for bio- logical systems with and without reaction. ai) Problems 5.1 Sensible energy change Calculate the enthalpy change associated with the following processes: (@)_mrcresol is heated from 25°C wo 100°C; (0) ethylene glycols cooled from 20°C 10 10°C: (©) succinic acid is heated from 15°C to 120°C; and (@) airis cooled from 150°C t0 65°C. 5.2 Heat of vaporisation [Nitcogen is sometimes bubbled into fermenters to maintain anaerobie conditions, It does not reat, and leaves in the fer- renter off gas. However itcan strip water from the fermenter, 0 that water vapour also leaves in the off-gas. In a continuous fermenter operated at 33°C, 20 g h water is evaporated in this way. How much heat must be putinto the system to com pensate for evaporative cooling? 5.3 Steam tables Use the steam tables to find: (2) the heat of vaporisation of water at 85°C; (6) the enthalpy of liquid water at 35°C relative to H= 0 at 10°C; (©) theenthalpy of saturated water vapour at 40°C relative to H=0at the ciple point: and (4) the enthalpy of superheated steam at 2.5 atm absolute pressure and 275°C relative to A’ =Oac the triple point. 5.4 Pre-heating nutrient medium Steam is used to heat nutrient medium in a continuous-flow process Saturated steam at 150°C enters a coil on the ouside ‘of che heating vessel and is completely condensed. Medium enters the vessel a 15°C and leaves at 44°C. Heat losses from the jacket co the surroundings are estimated as 0.22 KW. Ifthe flow rate of medium is 3250 kg h~! and the heat capacity is G,=0.9 cal g-!*C™!, how much steam is required? 5.5. Production of glutamic acid Immobilised cells of a genetically improved strain of Brevibacteriuom latofermentum ate used to convert glucose to ‘glutamic acid for production of MSG (monosodium gluta: mate). The immobilised cells are unable co grow, but mexabolise glucose according to the equation: CHy.06+NH,+1'%, 0, > CyHyNO,+CO, +3H,0. A feed stream of 4% glucose in water enters a 25 000-lixe reactor at 25°C ata low rate of 2000 kh. A gascous mix- tureof 129 NH, in airis sparged into the reactor at | atmand 15°Cata flow rate of 4 wm (1 wm means I vessel volume per minute). The product stream from the reactor contains residue al sugar ata concentration of 0.59%. (@) Estimate the cooling requiremenss. (6) How important is cooling in this fermentation? For