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Thermodynamic Characterization of Saccharomyces cerevisiae Catalyzed Fermentation of Cane Sugar

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DOI: 10.4236/ojpc.2014.41004    5,477 Downloads   7,648 Views   Citations

ABSTRACT

The rate of cane sugar fermentation with Saccharomyces cerevisiae was studied at temperatures between 30°C and 42°C in order to characterize the process using thermodynamic parameters such as enthalpy (ΔH*), activation energy (ΔE*), entropy (ΔS*), Gibbs free energy (ΔG*) and equilibrium constant (K). The parameters were evaluated on the basis of a consideration of Arrhenius, Eyring and Van’t Hoff’s equations. The results obtained are ΔH*, 91.85 KJ·mol-1; ΔE*, 91.85 KJ·mol-1, ΔS*, 2763 J·mol-1K-1; ΔG*, -762.09 KJ·mol-1, and equilibrium constant, K, 1.34 dm3·mol-1. These values were subsequently used to obtain by calculation the rate constant of the fermentation k, 1.43 × 1011 min-1, Arrhenius constant A (pre-exponential or frequency factor), 4.79 × 1026 min-1, orientation parameter, P, 4.48 × 1015 and the collision frequency Z, 1.07 × 1011 min-1. Finally the fermentation efficiency calculated on the basis of a complete combustion of glucose is 377.8%. The results showed that though the fermentation process is kinetically controlled, it is suggested that the positive impact of the feasible thermodynamics is limited by other process variables.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

E. Felix, O. Clara and A. Vincent, "Thermodynamic Characterization of Saccharomyces cerevisiae Catalyzed Fermentation of Cane Sugar," Open Journal of Physical Chemistry, Vol. 4 No. 1, 2014, pp. 21-25. doi: 10.4236/ojpc.2014.41004.

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