Validation of a mathematical model developed for the solid state fermentation process of the sugar cane (Saccharum officinarum) with sweet potato (Ipomoea batata Lam)

Dailyn   Sosa; J.C.   Dustet; R.  Boucourt; Zoraya   Rodríguez

Validation of a mathematical model developed for the solid state fermentation process of the sugar cane (Saccharum officinarum) with sweet potato (Ipomoea batata Lam)

Autores

Editor

Instituto de Ciencia Animal

Descripción

The objective of this research was to validate the mathematical model developed by Sosa et al. (2012) with the experimental data of the solid state fermentation of the sugar cane with sweet potato. This model took into account the mass and energy balances, the logistic equation for microbial growth and an auxiliary equation for the specific growth rate in function of temperature. Sensitivity analysis of the model main variables responses was conducted. It was verify that the parameters which affect predictions in a range of ± 30% variation were the substrate apparent density, the biomass/oxygen yield and the initial inoculum concentration. The heat capacity, thermal conductivity, porosity, biomass/substrate, biomass/water yields and higher biomass concentration did not cause variations in the results. The mathematical model allowed determining the total fermentation time and the time in which is necessary to turn the substrate to get a more efficient process.