Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization.

Maneesh Kumar Mediboyina, Nicholas M Holden, Simon O'Neill, Kai Routledge, Bill Morrissey, Fergal Lawless, Fionnuala Murphy

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Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Maneesh Kumar MediboyinaUCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin, Ireland.ORCID 0000-0003-0645-2115

Nicholas M HoldenUCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin, Ireland.

Simon O'NeillSchool of Biomolecular and Biomedical Science, University College Dublin, Belfield, Dublin, Ireland.

Kai RoutledgeGlanbia Ireland DAC, Lisheen Mine, Moyne, Dublin, Thurles, Co. Tipperary Ireland.

Bill MorrisseyGlanbia Ireland DAC, Lisheen Mine, Moyne, Dublin, Thurles, Co. Tipperary Ireland.

Fergal LawlessGlanbia Ireland DAC, Lisheen Mine, Moyne, Dublin, Thurles, Co. Tipperary Ireland.

Fionnuala MurphyUCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin, Ireland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study focusses on the design and scale-up of industrial lactic acid production by fermentation of dairy cheese whey permeate based on standard methodological parameters. The aim was to address the shortcomings of standard scale-up methodologies and provide a framework for fermenter scale-up that enables the accurate estimation of energy consumption by suitable selection of turbine and speed for industrial deployment. Moreover, life cycle assessment (LCA) was carried out to identify the potential impacts and possibilities to reduce the operation associated emissions at an early stage. The findings showed that a 3000 times scale-up strategy assuming constant geometric dimensions and specific energy consumption ( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05239-6.

Indexed as

Dairy cheese wheyFermenter scale-upLactic acidPower consumption

Identifiers

PMID35602439

DOI10.1007/s13197-021-05239-6

PMCPMC9114246

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