Anaerobic Fermentation Aeration for Organic Molecule Recovery
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Solution Overview
Problem
Existing processes for preparing organic molecules by anaerobic fermentation result in losses of organic molecules during the water evaporation step used for liquor concentration, leading to reduced final yield.
Innovation Solution
Aerating the fermentation liquor before concentration and recovery of organic molecules increases the pH, reducing the loss of organic molecules during evaporation by entraining them with water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the fermentation liquor is concentrated by evaporation of water, then the concentration of organic molecules is improved, but the loss of organic molecules with water evaporation increases
Solution Approach 1:
The patent applies preliminary action by aerating the fermentation liquor before the concentration step. This preliminary aeration modifies the physical-chemical properties of the liquor (increasing pH, removing dissolved CO2) to prevent organic molecule loss during subsequent evaporation, thereby resolving the contradiction between achieving high concentration and preventing loss.
Solution Approach 2:
The patent changes the pH parameter of the fermentation liquor through aeration before concentration. By increasing the pH to at least 7 (preferably 8), the solubility and volatility characteristics of organic molecules are modified, reducing their tendency to be lost during water evaporation while maintaining effective concentration.
2Loss of substance
If the fermentation liquor is aerated before concentration, then the loss of organic molecules during evaporation is reduced, but the process complexity increases
Solution Approach 1:
The patent merges the aeration step with the existing concentration process flow, integrating it as a preliminary operation before evaporation. This combination approach adds minimal complexity while achieving the dual benefit of maintaining organic molecule integrity and achieving effective concentration.
3Quantity of substance
If the pH of the fermentation liquor is increased by aeration, then the recovery of organic molecules is improved, but the energy consumption increases
Solution Approach 1:
The aeration process utilizes dissolved CO2 from the fermentation liquor itself as the limiting factor for pH increase. By introducing air, the system leverages the existing carbon content to drive the pH increase to at least 7 (preferably 8), achieving effective organic molecule recovery without requiring external energy-intensive pH adjustment chemicals or systems.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The aeration step effectively limits the loss of volatile organic acids during concentration, enhancing the yield of organic molecules by maintaining a pH of at least 7, preferably 8, and ensuring their recovery from the fermentation liquor.
Implementation Method 1
the fermentation liquor is aerated prior to the step c) of recovering the molecules
Implementation Method 2
The isolation of organic molecules from the fermentation liquor is generally preceded by a concentration of the fermentation liquor by evaporation of water
Data Source
AI summary
The present invention relates to the preparation of organic molecules by anaerobic fermentation of biomass, in which the fermentation liquor is aerated prior to the organic molecule recovery step.