• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
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    • 专利摘要:
    The fermentation system of the present invention incorporates the use of two additional oxygen gas streams to the process, which will help the production of the liquid to be processed more quickly and time, the system comprises a reservoir or tank (10) that It has an inlet (8) for the product to be fermented; at least one agitator element (3) placed in the lower zone of the tank and in contact with the product to ferment; separating means (6) located in the lower part and outside the reservoir or tank (10); at least two cooling elements (1, 1') arranged at the lateral ends of the reservoir or tank (10) and connected to means that allow the mixture to be cooled; at least two valves (4, 5) for the entry of the respective gaseous streams of gaseous oxygen (O2); at least one pump (2) for introducing an aqueous yeast solution; and at least one window (7) that allows the introduction of product. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2787799A1
    申请号:ES201930345
    申请日:2019-04-15
    公开日:2020-10-16
    发明作者:Moayad Mohammad Abushokhedim
    申请人:Moayad Mohammad Abushokhedim；
    IPC主号:
    专利说明:

    [0002] ACCELERATED FERMENTATION SYSTEM
    [0003] OBJECT OF THE INVENTION
    [0005] The present invention reveals a system that allows to carry out the fermentation in an accelerated way using at least two streams of oxygen, which allows to increase the speed of the process.
    [0007] BACKGROUND OF THE INVENTION
    [0009] Alcoholic fermentation is a process of vital importance in the production of wines and beers, as well as in the elaboration of other alcoholic products from substances rich in sugars. It normally lasts more than a week and consists mainly of the transformation of the sugars contained in the raw material (such as glucose and fructose) into ethanol, while at the same time releasing CO2. During fermentation, a sugar molecule (glucose or fructose) is transformed into two molecules of ethanol and two of carbon dioxide. The CO2 produced is released into the atmosphere while the ethanol remains in solution. So that in this process the liquid or fermentation mass, as it gains alcoholic strength, varies various parameters, such as its total mass, density, viscosity or refractive index, among others.
    [0011] Fermentation technology using microbes has been commonly used not only in food fields but also in wide fields. Fermentation has been widely used for the production of alcohols including wines, the production of soy sauces and soy pastes, the production of fermented dairy products such as cheeses, and the production of pharmaceuticals. The microbes used for these fermentations are various, and rice malt yeast (fungus) and lactic acid bacteria are some examples, but the use of gram-negative bacteria has rarely been reported. In general, fermentation is a phenomenon where organic matter is broken down by the action of microbes, and in a broad sense it means that the microbe produces a useful substance. Examples of fermentation using microbes include the production of wines. Wine production is the fermentation technology that uses wine yeast that adheres to the skin of the fruit of the grapes, and its product is alcohol. In fermentation technology using microbes, such as those using gram-negative bacteria, methane fermentation using methane bacteria, acetic fermentation using acetobacteria, and ethanol fermentation (tequila fermentation) from magüey patterns using Zymomonas mobilis,
    [0013] Meanwhile, when fermentation is carried out by the microbe, in general there are nutrient conditions that a fermentation substrate must meet for the microbe to grow. That is, the presence of substances available as nutrients by the microbe is essential, namely, they contain monosaccharides such as glucose and fructose as carbon sources. Therefore, fruits such as grapes that contain abundant fructose can be used as the fermentation substrate without providing any processing. However, in other cases, pretreatment such as heating and enzyme treatment is required for fermentation by the microbe. For example, the Zymomonas mobilis mentioned here is a microbe used for the fermentation of tequila. In this case, the polysaccharides obtained from the magüey standards, which is not an edible plant, are decomposed into fermentable monosaccharides by heating, and subsequently the monosaccharides are fermented by the microbe to produce alcohol as the fermentation product.
    [0015] European Patent EP1479758 describes a fermentation apparatus in which oxygen is introduced into the fermentation vessel through the hollow shaft of a stirrer, at a plurality of different levels inside the vessel, with a stirring medium being provided at each level low speed. This construction makes it possible to obtain an increase in the total interface between gas and liquid at low stirring speeds. However the solution is relatively expensive and is only suitable for medium and large size fermentation vessels.
    [0017] It is known from document EP 1997875 in a fermentation plant the resource of using gas containing CO2 from the treatment. Non-negligible amounts of biogas are also generated during the fermentation process, which are nevertheless "captured" in the substrate. These are released when the material is handled or when the fermentation remains are subsequently processed. The gas fractions released, especially methane, thus reach the atmosphere in an uncontrolled manner.
    [0018] Document US 3,814.3 describes, for example, a procedure, in which you must The neutral convection current inside the tank is favored by the injection of carbonic acid gas by means of lances or a ring of injectors. This procedure requires, however, an additional consumption of carbon dioxide gas.
    [0020] Document EP2576035 A discloses a procedure for accelerated fermentation in a fermentation tank with at least one tank cone and a connecting flange, in particular in beer brewing, with the steps of: a) aspirating the fermentation medium ( Mi) from the tank through a first circulation pipe by means of a circulation pump; b) introducing the propellant medium (Mi) pumped now by means of the circulation pump through a second circulation pipe in a mixing element, which is mounted in the tank cone at a height (L) of 35 mm to 18 mm measured from the lower edge of the connection flange to the lower edge of the mixing element; and c) generating a jet directed upwards, which exits through an outlet opening of the mixing element, so that thanks to the thus improved convection current in the tank the yeast cells remain in suspension for a longer time; as well as by means of a device for mixing the contents of a tank with at least one tank cone and a connection flange, which has: a. a mixing element that can be arranged in the tank cone; b. an inlet that can be arranged at the outlet of the tank; c. a circulation pump; d. a first circulation pipe, connecting the inlet with the circulation pump; and e. a second circulation pipe, which connects the circulation pump with the mixing element; F. the mixing element being mounted in the tank cone at a height (L) of 35 mm to 18 mm measured from the lower edge of the connecting flange to the lower edge of the mixing element.
    [0022] The present invention reveals a system for accelerated fermentation where the novelty consists in placing at least two streams of gaseous O2, since adding two additional oxygen gases to the process will help the production of the liquid to be processed more quickly and time, for On the other hand, the tank includes a yeast pump that allows the constant pressure inside the tank to be maintained under these conditions. The tank of the present invention allows the manufacture of very large quantities of fermented product in a short time, without the need to increase the volume or the number of fermentations. DESCRIPTION OF THE DRAWINGS
    [0024] To complement the description that is being made and in order to help a A better understanding of the characteristics of the invention, according to a preferred example of the practical embodiment thereof, a set of drawings is attached as an integral part of said description, in which, with an illustrative and non-limiting nature, the following has been represented:
    [0026] Figure 1.- shows a general view of the system of the present invention indicating its different elements.
    [0028] BRIEF DESCRIPTION OF THE INVENTION
    [0030] In living beings, fermentation is an anaerobic process and it does not involve the mitochondria or the respiratory chain. The fermentation process is characteristic of some microorganisms: some bacteria and yeasts. It is also produced in most cells of animals, except for neurons, which die quickly if they cannot carry out cellular respiration. Some cells, such as erythrocytes, lack mitochondria and are forced to ferment; animal muscle tissue undergoes lactic fermentation when the supply of oxygen to muscle cells is not sufficient for aerobic metabolism and muscle contraction.
    [0032] From an energy point of view, fermentations are very unprofitable when compared to aerobic respiration, since only two ATP molecules are obtained from a glucose molecule, while 36 to 38 are produced in respiration. This is due to the oxidation of NADH which, instead of penetrating the respiratory chain, gives up its electrons to organic compounds with little oxidizing power.
    [0034] In industry, fermentation can be oxidative, that is, in the presence of oxygen, but it is an incomplete aerobic oxidation, like the production of acetic acid from ethane.
    [0036] Cells can usually use only substrates dissolved in water. Due to the limited solubility of oxygen in water, oxygen transfer can become a problem in aerobic processes. The transfer of gas from the oxygen bubble to the cell includes a lot of resistance, characterized by mass transfer constants. The most significant resistance in a well-agitated tank is diffusion through the stagnant liquid layer surrounding the air bubble.
    [0037] When yeast breathe glucose aerobically, oxygen gas is consumed at the same rate as CO 2 gas is produced, because there would be no change in gas pressure in the tank that contains it.
    [0039] However, when yeast ferments sugars anaerobically, the production of CO 2 will cause a change in pressure in the closed tank, since oxygen is not consumed.
    [0041] The concentration of carbon dioxide in the exhaust gases is an important variable in the fermentation process because the production of carbon dioxide is proportional to the amount of sugar consumed.
    [0043] Many bacteria and archaea are facultative anaerobes, which means that they can switch between aerobic respiration and anaerobic pathways (fermentation or anaerobic respiration) depending on the availability of oxygen. This way of life allows them to get more ATP from their glucose molecules when oxygen is available, since aerobic cellular respiration produces more ATP than anaerobic pathways, while maintaining metabolism and preserving life when oxygen is scarce.
    [0045] The fermentation system of the present invention incorporates the use of two additional oxygen gas streams to the process, which will help the production of the liquid to be processed faster and more time, in addition the tank incorporates a yeast pump that can be used when anaerobic fermentation is required, recovering part of the yeast used in the process, in this way the fermentation is a very fast fermentation compared to normal fermentation, in the latter case the gas currents of O 2 enable the yeast to be activated and they allow the pressure in the tank to be kept constant.
    [0046] PREFERRED EMBODIMENT OF THE INVENTION
    [0048] The accelerated fermentation system of the present invention incorporates a reservoir or tank (10) with an inlet mouth (8) of the product to ferment, especially a product rich in sugars from fruits or the like, at least one agitator element (3) placed in the lower zone of the tank (10) and in contact with the product to be fermented, said stirring element (3) is connected to means that allow the automatic and controlled stirring of the product.
    [0050] The tank or tank (10) is in turn connected to separating means (6) located at the bottom and outside the tank or tank (10).
    [0052] The reservoir or tank (10) has at least two cooling elements (1, 1 ') arranged at its lateral ends and connected to means that allow the mixture to be cooled in a controlled manner, it also has at least two valves (4, 5 ) for the entry of two gaseous oxygen streams connected to O 2 generating means, where said valves allow controlling the amount of O 2 entering the system.
    [0054] The reservoir or tank (10) can thus be used for aerobic fermentation or for anaerobic fermentation, since it also incorporates at least one pump (2) to introduce an aqueous yeast solution to the system when anaerobic fermentation is required, in such a way It is allowed to maintain the pressure balance in the system in the case of anaerobic fermentation, since when anaerobic fermentation occurs, the O 2 currents enable the yeast to be activated and maintain the constant pressure in the system due to the generation of CO 2 , furthermore, the system of the present invention can only be used for aerobic fermentation by means of the gaseous oxygen currents.
    [0056] The system allows discontinuous or continuous operations. In the batch system, all components except gaseous substrates such as oxygen, pH controlling substances and antifoaming agents are placed in tank (10) at the beginning of fermentation. During the process there are no inflows or outflows. In the batch feed process, nothing is removed from the reactor during the process, but a substrate component is added to control the reaction rate by its concentration. There are inflows and outflows in a continuous process, but the reaction volume is maintained constant
    [0058] The reservoir or tank (10) incorporates at least one window (7) that allows external interaction with the product to be fermented, such as eliminating the gases produced, in particular CO 2, from the system as the fermentation occurs or adding substrate to the mixture.
    [0060] The system has pressure sensors that allow to control the fermentation of the sugar.
    权利要求:
    Claims (2)
    [1]
    1. - Accelerated fermentation system comprising a reservoir or tank (10) with an inlet mouth (8) of the product to ferment; a stirring element (3) placed in the lower zone of the tank and in contact with the product to ferment; separating means (6) located in the lower part and outside the tank; at least two cooling elements (1, 1 ') arranged at the lateral ends of the tank and connected to means that allow the mixture to be cooled; at least two valves (4, 5) for the entry of the respective gaseous streams of gaseous oxygen (O 2 ); at least one pump (2) for introducing an aqueous yeast solution; and at least one window (7) that allows external interaction with the system.
    [2]
    2. - Accelerated fermentation system according to claim 1, characterized in that the system has pressure sensors to control the fermentation of sugars.
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    同族专利:
    公开号 | 公开日
    ES2787799B2|2021-03-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP1479758A2|2003-04-30|2004-11-24|John Crane UK Limited|Device for gassing, particularly for the microbiological fermentation and cultivation of cells|
    EP1997875A1|2007-05-29|2008-12-03|Bekon Energy Technologies GmbH & Co.Kg|Biogas facility for creating biogas from biomass and method for operating the biogas facility|
    EP2576035A1|2010-05-28|2013-04-10|Gea Brewery Systems Gmbh Huppmann Tuchenhagen|Method for accelerated fermentation and device for mixing a tank content|
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