ANNOTATION
Vinnichenko I.M. «Improving mass transfer processes in Culture media with variable osmotic pressures in food and microbiological industries» – Qualification scientific work on rights of the manuscript.
Dissertation for the degree of Doctor of Philosophy in the field of manufacturing and technology in the specialty 181 Food Technology – National University of Food Technologies of the Ministry of Education and Science of Ukraine, Kyiv, 2021.
The dissertation is devoted to the improvement of mass transfer processes in cultural anaerobic media at the stages of their fermentation in order to find opportunities to intensify their flow due to internal energy potentials of gas-liquid systems and expanding bacteriostatic effects in ethyl alcohol production technologies.
The introduction reveals the current state of scientific and applied problems, defines the relevance, purpose, objectives of the study, scientific novelty and practical value of the work, personal contribution of the applicant, testing, provides information about the structure of the dissertation.
Section 1 analyzes the features of anaerobic fermentation processes, taking into account their microbiological support, technologies for stabilizing osmotic pressures and their implementation in hardware, taking into account the hydrodynamics of gas-liquid media.
Section 2 deals with the objects, methods and results of testing hypotheses and the validity of assumptions.
Information on the development and experimental testing of the hypothesis about the relationship between the parameters of the fermentation process and the prospects of supercritical fermentation.
In Section 3, a study was performed to determine the ratios of energy and material flows in the steady-state and transient processes of anaerobic fermentation with the corresponding mathematical formalizations.
It is shown that the initial source is the chemical energy of sugars, which is subject to microbiological transformations with certain ratios in the form of free Gibbs energy and heat of transition from ATP to ADP with a residual thermal energy of 169 kJ/(mol of glucose).
It is shown that the synthesis of carbon dioxide by yeast cells and the creation of a dispersed gas phase in a liquid in a gravitational field in the form of hydrostatic pressures, the laws of Archimedes and Henry creates a source of mechanical energy in the manifestations of potential and kinetic energies.
Section 4 provides information on the dynamics of osmotic pressures. The analysis of the phenomena of osmotic pressures in dilute solutions is performed, the methods of their calculations with the application of the superposition principle with the estimation of the dynamics of their transformations are offered.
It is shown that the presence of circulating circuits in the conditions of hydrostatic pressures is accompanied by processes of active desaturation and saturation of media, which determines the presence and ranges of oscillations of osmotic pressures on the component created by dissolved carbon dioxide.
Section 5 is devoted to the regulatory role of physical factors in the processes of anaerobic fermentation and the possibilities of their application.
The causal relations concerning energy-material balances and relations on the basis of Gay-Lussac regularity with definition of dynamics of synthesis of alcohol and carbon dioxide and osmotic pressures are generalized; generating heat of fermentation, temperature stabilization of media and components of circulating circuits by convective mixing; formation of dispersed gas phase, gas holding capacity with corresponding energy potentials.
Certain relationships between the dynamics of fermentation and osmotic pressures indicate the feasibility of using subcritical fermentation technologies for osmotic pressures.
The obtained mathematical formalizations in the estimation of energy potentials are based on the parameters of gas holding capacity.
Experimental verification confirmed the hypotheses about the complex positive effects of variable pressures in the system on osmotic pressures, the intensity of mass transfer processes, removal of media from states of saturation to CO2 by creating conditions for desaturation and saturation in approach to discrete-pulse technologies.
Key words: fermentation, anaerobic processes, energy mass transfer, culture environments, intensification, energy potential, osmosis, thermodynamics, microorganisms.
