Continuous alcoholic fermentation process: model considering loss of cell viability

The concept of loss of cell viability was introduced into a model previousl y developed for a continuous alcoholic fermentation process in a tower reac tor with recycling of flocculating yeasts. The two models take into account substrate limitation and inhibition phenomena linked to ethanol and biomas s. The kinetic parameters were estimated from steady-state data of several sugar concentrations in feeding stream and constant dilution Fate, recycle ratio and temperature. Some parameters of the modified model (maximum speci fic rates) were significantly different from those estimated with the origi nal model while others (inhibition parameters) remained practically unchang ed. Both models provided similar predictions and were equally suitable for modelling of the process.