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https://doi.org/10.17113/ftb.52.04.14.3553 |
Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic Clay (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts
Cosmin Jinescu1, Vasilica Alisa Aruş2, Oana Cristina Pârvulescu3* and Ileana Denisa Nistor2
1Politehnica University of Bucharest, Mechanical Engineering Department, 313 Splaiul Independenţei, RO-060042 Bucharest, Romania
2Vasile Alecsandri University of Bacău, Chemical and Food Engineering Department, 157 Mărășești, RO-600115 Bacău, Romania
3Politehnica University of Bucharest, Chemical and Biochemical Engineering Department, 1–3 Gheorghe Polizu, RO-011061 Bucharest, Romania
Article history:
Received October 30, 2013
Accepted October 1, 2014
Key words:
anionic clay, fermentation, lactic acid, mass transfer, modelling, ultrasound, yoghurt
Summary:
Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature (t=38–43 °C), clay/milk ratio (R=1–7.5 g/L) and ultrasonic field (ν=0 and 35 kHz) on process dynamics was performed. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. A statistical analysis of the data based on a 23 factorial experiment was performed in order to express experimental and model-regressed process responses depending on t, R and ν factors.
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