QuestionA new yogurt drink using culture of Lactobacillus bulgaricus as the… A new yogurt drink using culture of Lactobacillus bulgaricus as the starter culture was developed. The Lactobacillus bulgaricus cells were cultivated at 30? and agitation speed of 250 rpm in a stirred tank bioreactor with a kLa of 0.25s-1. After 18 hours of the cultivation periods, there are a total of 350 g of dry cells of L. bulgaricus in the 10 L of the fermentation broth with glucose as the main carbon source. The dissolved oxygen concentration in the fermentation broth recorded is 8 x 10-3 kg m-3 and L. bulgaricus cells exhibit a rate for specific oxygen uptake of 10 mmol g-1 h-1. Formation of foam was observed along the fermentation process. ?i)??????Determine the efficiency of the fermentation process thoroughly with accurate calculation. Comment on the limitation(s) of the fermentation process, if any.?????????[14 marks] ?????????(ii)?????Suggest and elaborate ways to improve the above-mentioned fermentation process. ?????????????????????????????????????????[6 marks]?2: ? manufacturing plant producing pasteurized milk is implementing the pasteurization of milk in series. Propose the best equipment and setup for cooling process in the milk pasteurization, justify your selection. In your proposal, clearly outline the direction of flow of the fluids involved in the cooling process, with the help of diagram(s) and/or calculations.??????[20 marks]?3: ?ketch a diagram to show the conventional process flow involved in the recovery of a bioproduct from fermentation mixture. Elaborate on the process flow sketched and justify the importance of each step involved in the process. Give your opinions on how to improve this process flow to make it feasible for industrial application.?????????????????????????????????????????????????????????20 marks]?ngineering & TechnologyChemical EngineeringMF 204

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