Vous êtes sur la page 1sur 7

ECONOMIC POTENTIAL 2

Initial Sucrose concentration = 25g/L (From Journal)


Xanthan Gum Production, FP = 6250g/h

Figure 1: Changes in the concentration of microbial biomass (), sucrose (), xanthan gum () when the initial sucrose concentration was
25.0 g L-1. Symbols represent the experimental results in kinetic data. (S. Faria et al, 2010)

Sucrose, Biomass, Product,


Time(h)
S (g/L)
X (g/L)
P (g/L)
0
5
10
15
20
25

25
21
15
9
3
0.5

0.25
1.125
2.25
2.5
2.5625
2.5625

0
0.5
2.5
6.5
11.5
13.5

Xs
(Sucrose F(L/hr) CN(g/L) dS/dt=rS dX/dt=rX dP/dt=rP dN/dt=rN
YX/S
YP/S
YP/X
YN/X
Conv)
0
0
0
-0.6
0.15
-0.05
0.2294
0.25
0.08333 0.3333
1.5293
0.16
6250
0.7706
-1
0.2
0.25
0.0788
0.2
0.25
1.2500
0.3942
0.286
1750
0.7884
-1.2
0.1375
0.6
-0.0520
0.11458
0.5
4.3636
0.3780
0.40
833.333 0.2508
-1.2
0.03125
0.9
-0.0670 0.002604
0.75
28.8000 2.1450
0.667
455.357 0.1180
-1.85
0.00625
0.7
0.0585
0.00735 0.82353 112.0000 9.3647
0.833
450
0.8361
-0.15
-0.00625
0.1
0.2287
0.04167 0.66667 16.0000 36.5933
Table 1: Data for calculation of Economic Potential 2

Time
(h)

Yx/s

0.25

0.2

0.25

10

0.114583

15

0.026042

20
25

Yp/s

0.6723

0.2313

11.8551 12.0629

0.0306

10.9080

0.5379

0.1850

9.5299

10.2024

0.0917

0.5

7.0877

0.3082

0.1060

6.0036

7.3362

0.1834

0.75

3.2374

0.0700

0.0241

2.4657

4.4473

0.2752

0.007353 0.8235294 2.1753 0.0198 0.0068 1.4524


0.041667 0.6666667 4.3881 0.1121 0.0385 3.5936
Table 2: Data for stoichiometry calculation

3.6509

0.3021

5.3096

0.2446

0.0833333 13.3885

Calculation for Table 1 at t = 15 h


Sucrose conversion, Xs =

Xs =
= 0.40

* Using Numerical Method (Fogler, pg 258)


=

Interior point =

Final point

Initial point

)
)
)

*Since t=15h is at between 0-25 hours, we will use interior point to calculate.

( )

= -1.2

( )

= 0.03125

( )

= 0.9
|

= 0.026

= 28.8

= -0.75
(

)(

)(

Stoichiometry Calculation at t = 15 h
Based on EP 1:

Elemental balances
C balance

H balance

O balance

N balance

Molecular weight of Biomass

: 370g/mol

Molecular weight of Sucrose

: 342.30g/mol

Molecular weight of Xanthan gum

: 933g/mol

From Table 1:

f = 0.2752

c = 0.024

From N balance:

From C balance:

From H balance:

From O balance:

)
(

Thus, from calculation above, we get the equation as follow:

)
)

Material Balance Calculation at t = 15 h


Amount of Xanthan gum to be obtained:

Amount of Sucrose required:

The mass oxygen based on reaction stoichiometry:

The amount of yeast extract needed:

Mass of cell with respect to mass of product stream:

The mass of carbon dioxide generated is:

The amount of water according to reaction stoichiometry:

Time (h)
0
5
10
15
20
25

Sucrose Oxygen Nitrogen Biomass


CO2
75.00
93.87
18.06
18.75
114.32
25.00
25.49
4.82
5.00
30.63
12.50
8.28
1.38
1.43
9.65
8.33
2.52
0.21
0.22
2.64
7.59
1.54
0.05
0.06
1.42
9.38
3.85
0.38
0.39
4.33
Table 3: Data in material balances calculation

H2O
47.57
13.41
4.82
1.95
1.46
2.62

Amount of
Amount of O2
CO2 released
consumed
(kg/h)
(kg/h)
0
114.32
47.57
5
30.63
13.41
10
9.65
4.82
15
2.64
1.95
20
1.42
1.46
25
4.33
2.62
Table 4: Data for gas distribution

Time (h)

Concentration vs Conversion
30

Concentration (g/L)

25
20
Sucrose

15

Biomass
Xanthan

10

Yeast
5
0
0

0.2

0.4

0.6

0.8

Sucrose conversion

Graph 1: Graph of concentration (g/L) versus Sucrose conversion, XS.

Economic Potential Calculation at t = 15 h


= Revenue Raw material cost
=(

*(

)+

Time
(h)
0
5
10
15
20
25

Economic
Economic
Potential 2
Potential 2
(RM/h)
(RM/year)
0.00
0
0.00
0.00
-2900642.68
29.313
391.89
-362.58
-324678.37
41.038
81.62
-40.58
231439.64
50.808
21.88
28.93
360098.05
49.119
4.11
45.01
427559.35
56.984
3.54
53.44
Table 5: Data for Economic Potential calculation

Revenue

Raw
material

XS
(Sucrose
Conv.)
0.00
0.16
0.29
0.40
0.67
0.83

EP 2 vs Conversion
1000000
Economic Potential 2 (RM/year)

EP 2

500000
0
-500000

0.1

0.2

0.3

0.4

0.5

0.6

0.7

-1000000
-1500000
-2000000
-2500000
-3000000
-3500000

Sucrose conversion

Graph 2: Graph of Economic Potential 2 versus Sucrose conversion, X S.