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- Title
Thermodynamic analysis of systems anaerobic fermentation.
- Authors
Shevchenko, Oleksandr; Sokolenko, Anatolii; Vasylkivskii, Kostiantyn; Stepanets, Oleg
- Abstract
Introduction. The article deals with the use of peculiarities of processes of micro-biological and thermodynamic transformations in digestible media, which are combined by the principles of minimizing of energy potentials and targeting to the most probable states. Materials and methods. The research methods are based on the study of the peculiarities of material and energy transformations in the wadding cycles due to entropy transformations in biological systems. Results and discussion. The course of technologies of anaerobic and aerobic fermentation is a local component of the general carbon cycle, in which there are entropy transformations and losses in the form of thermal energy. The self-sufficiency and irreversibility of the processes of preparation of sugarcontaining environments and the fermentation process itself is a reflection of the laws of thermodynamics, on the basis of which the system of utilization of fermentation heat is proposed. The technologies of anaerobic and aerobic fermentation are those that have the potential of non-traditional energy sources, the use of which is possible on the theoretical basis of heat pumps. According to R. Clausius, the course of natural processes is self-destructive and it concerns chemical and biochemical reactions. This provision relates to technical systems that supply natural self-sustaining phenomena and processes, in which, among others, the natural properties of yeast- sugar mites are realized. The thermodynamic evaluation of biological systems in the form of the characteristics of the seams of the parts of the entropy change and the energy transformations of the nutritional components with the participation of ATP and ADP and the free energy of Gibbs, shows that saturation of the culture medium with carbon dioxide creates obstacles in the path of endogenous processes of the synthesis of ethyl alcohol and carbon dioxide. The scheme of utilization of secondary energy resources of fermentation processes is proposed, taking into account that the potential of fermentation heat is almost twice the heat of distillation. Conclusions. The amount of heat of fermentation is sufficient for the distillation process with parallel connection of these processes, and the magnitude and speed of generation of free Gibbs energy in culture media is related to the dynamics of growth of its entropy.
- Subjects
FERMENTATION; THERMODYNAMICS; CARBON cycle
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 3, p553
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-3-15