Fermentation and Biochemical Engineering Handbook

Author: Celeste M. Todaro
Publisher: William Andrew
ISBN: 1455730467
Format: PDF, Kindle
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A complete reference for fermentation engineers engaged in commercial chemical and pharmaceutical production, Fermentation and Biochemical Engineering Handbook emphasizes the operation, development and design of manufacturing processes that use fermentation, separation and purification techniques. Contributing authors from companies such as Merck, Eli Lilly, Amgen and Bristol-Myers Squibb highlight the practical aspects of the processes—data collection, scale-up parameters, equipment selection, troubleshooting, and more. They also provide relevant perspectives for the different industry sectors utilizing fermentation techniques, including chemical, pharmaceutical, food, and biofuels. New material in the third edition covers topics relevant to modern recombinant cell fermentation, mammalian cell culture, and biorefinery, ensuring that the book will remain applicable around the globe. It uniquely demonstrates the relationships between the synthetic processes for small molecules such as active ingredients, drugs and chemicals, and the biotechnology of protein, vaccine, hormone, and antibiotic production. This major revision also includes new material on membrane pervaporation technologies for biofuels and nanofiltration, and recent developments in instrumentation such as optical-based dissolved oxygen probes, capacitance-based culture viability probes, and in situ real-time fermentation monitoring with wireless technology. It addresses topical environmental considerations, including the use of new (bio)technologies to treat and utilize waste streams and produce renewable energy from wastewaters. Options for bioremediation are also explained. Fully updated to cover the latest advances in recombinant cell fermentation, mammalian cell culture and biorefinery, along with developments in instrumentation Industrial contributors from leading global companies, including Merck, Eli Lilly, Amgen, and Bristol-Myers Squibb Covers synthetic processes for both small and large molecules

Fermentation and Biochemical Engineering Handbook 2nd Ed

Author: Henry C. Vogel
Publisher: William Andrew
ISBN: 0080946437
Format: PDF, Mobi
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This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.

Chemical Engineering and Chemical Process Technology Volume V

Author: Ryzhard Pohorecki
Publisher: EOLSS Publications
ISBN: 1848264003
Format: PDF, ePub
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Chemical Engineering and Chemical Process Technology is a theme component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Chemical engineering is a branch of engineering, dealing with processes in which materials undergo changes in their physical or chemical state. These changes may concern size, energy content, composition and/or other application properties. Chemical engineering deals with many processes belonging to chemical industry or related industries (petrochemical, metallurgical, food, pharmaceutical, fine chemicals, coatings and colors, renewable raw materials, biotechnological, etc.), and finds application in manufacturing of such products as acids, alkalis, salts, fuels, fertilizers, crop protection agents, ceramics, glass, paper, colors, dyestuffs, plastics, cosmetics, vitamins and many others. It also plays significant role in environmental protection, biotechnology, nanotechnology, energy production and sustainable economical development. The Theme on Chemical Engineering and Chemical Process Technology deals, in five volumes and covers several topics such as: Fundamentals of Chemical Engineering; Unit Operations – Fluids; Unit Operations – Solids; Chemical Reaction Engineering; Process Development, Modeling, Optimization and Control; Process Management; The Future of Chemical Engineering; Chemical Engineering Education; Main Products, which are then expanded into multiple subtopics, each as a chapter. These five volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Solid State Fermentation for Foods and Beverages

Author: Jian Chen
Publisher: CRC Press
ISBN: 1439844976
Format: PDF
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Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

Principles of Fermentation Technology

Author: Peter F Stanbury
Publisher: Butterworth-Heinemann
ISBN: 0444634088
Format: PDF, ePub
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The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Retains its successful structure and covers all components of the fermentation process Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field Written in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography

Biochemical engineering and biotechnology handbook

Author: Bernard Atkinson
Publisher: Stockton Pr
ISBN: 9781561590124
Format: PDF, Docs
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The BIOCHEMICAL ENGINEERING & BIOTECHNOLOGY HANDBOOK, second edition, is an authoritative handbook of biotechnology. This comprehensive text provides the fundamental data & practical information which an engineer, researcher, or professor working in the field of biochemical engineering or biotechnology would require. This second edition is a major revision with a 60% increase in new material & significant changes in existing material. The handbook contains topics as diverse as microbial metabolism, properties of microorganisms & enzyme activity to reactor design, fluid rheology & downstream processing. In addition, the Handbook provides a concise index & a list of reference material at the end of each section. Numerous detailed graphs, illustrations, & charts are also included in the second edition. There are six new chapters covering the latest advances in the field: * Process Biotechnology Techniques * Plant Cell Culture * Measurements & Instrumention * Upstream Processing * Principles of Costing & Economic Evaluation of Bioprocesses. From the reviews of the first edition: "...this volume is indeed a tour de force!... Atkinson & Mavituna offer us just about everything that is currently known about the 'bioprocess' component of biotechnology...this volume would be an ideal companion to the lectures given in most university biochemical engineering courses...." --Trends in Biotechnology

Verfahrenstechnik in der Biotechnologie

Author: A.T. Jackson
Publisher: Springer
ISBN: 9783540561903
Format: PDF, ePub, Mobi
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Bei der Konzeption biotechnologischer Prozesse müssen eine Vielzahl von verschiedensten Disziplinen in Wissenschaft und Technologie integriert werden. Wesentliche Aspekte dieser multi-disziplinären Zusammenarbeit sind die Kommunikation zwischen den Mitarbeitern, die Vertrautheit mit der benutzten Terminologie und das Erkennen potentieller Probleme jeder Disziplin. Das Ziel des vorliegenden Buches ist es, dem Nicht-Ingenieur (vornehmlich dem Biologen, aber auch dem Chemiker und Lebensmittelchemiker) die grundlegende chemische Verfahrenstechnik nahezubringen. Mathematik ist eine wesentliche Komponente dieses Wissensbereiches, und der Autor hat diese in einer einfachen und geradlinigen Darstellung präsentiert, die auch ausgearbeitete Beispiele einschließt. Das Buch richtet sich in erster Linie an Studenten, gibt aber auch dem bereits Graduierten an der Hochschule und in der Industrie eine einfache Einführung in das komplexe Gebiet der biotechnologischen Prozeßführung.