Vacuum Fermentation
Vacuum fermentation can be used to make the fermentation environment more favorable for longer operation; this method would be more suited for a batch type of fermentation, however this technology can be integrated with other fermentation methods. The vacuum is seen in a vacuum pump or a steam ejector; the suction pressure is adjusted to the vapor pressure of the aqueous ethanol solution at the temperature for fermentation, which is normally around 30 to 40°C. A compressor will need to be utilized during product recovery; compressing the large amount of water vapor from the fermentation can allow for this water to be used as cooling water instead of cold brine, which is expensive.
Flow Diagrams
(Source: http://www.rpi.edu/dept/chem-eng/Biotech-Environ/FERMENT/vacferm.htm)
(Source: http://www.sciencedirect.com/science/article/pii/S0960148112002820)
(Source: http://www.sciencedirect.com/science/article/pii/S1369703X11001422)
Equipment
Videos
Vacuum distilling for moonshine with thumpers
References
- http://www.sciencedirect.com/science/article/pii/S0960148112002820
- http://www.sciencedirect.com/science/article/pii/S1369703X11001422
- http://www.youtube.com/watch?v=Vio9M0gkT5w