Biochemical Engineering and its scope.pptx

Basis for biochemical engineering

1. Biochemical Engineering and its scope (Definition, necessity and value engineering)

2. Definition: Biochemical engineering is branch of chemical or biological engineeing mainly deals with design and construction of unit processes that involves biological organisms or molecules (bioreactor). OR Biochemical Engineering involves all the designing and engineering aspects related to production of useful products from microorganisms like pharmaceuticals, enzymes, chemicals, food technology etc. and we deal with stuff like reactor designing , process designing. OR Biochemical engineering, also known as bioprocess engineering, is a field of study with roots stemming from chemical engineering and biological engineering. It mainly deals with the design, construction, and advancement of unit processes that involve biological organisms or organic molecules and has various applications in areas of interest such as biofuels, food, pharmaceuticals, biotechnology, and water treatment processes.

3. SCOPE /Necessity biochemical is specific process that uses complete living cells or their components to obtain desired products. Transport of energy and mass is fundamental to many biological and environmental processes. Areas, from food processing to thermal design of building to biomedical devices to pollution control and global warming, require knowledge of how energy and mass can be transported through materials. When a product is manufacture in bulk amount, biochemical engineering plays important role. Production of synthetic amino acid, beverages, vaccines, hormones, antibiotics all these are accomplish with biochemical engineering . Most favored for optimal production Duplication of these conditions during scaled- up production Advances in genetic engineering In solving environmental, pharmaceutical, industrial and agricultural problems Safety, purity, potency, efficacy and consistency To delivered quality product to market

4. Value Engineerig Value engineering (VE) is a systematic method to improve the "value" of goods or products and services by using an examination of function. Value, as defined, is the ratio of function to cost. Value can therefore be increased by either improving the function or reducing the cost. Value Engineering is a powerful methodology for solving problems and/or reducing costs while maintaining or improving performance and quality requirements .

5. Benefits of value engineering: Lowering O & M costs (Operation and maintenance costs) Improving quality management Improving resource efficiency Simplifying procedures Minimizing paperwork Lowering staff costs Increasing procedural efficiency Optimizing construction expenditures Developing value attitudes in staff Competing more successfully in marketplace

6. HISTORY

7. Before World War II the field of bioengineering was essentially unknown, and little communication or interaction existed between the engineer and the life scientist. A few exceptions, however, should be noted. The agricultural engineer and the chemical engineer, involved in fermentation processes, have always been bioengineers in the broadest sense of the definition since they deal with biological systems and work with biologists. World War I caused a shortage of calcium citrate, which Pfizer imported from Italy for the manufacture of citric acid, and the company began a search for an alternative supply. Pfizer chemists learned of a fungus that ferments sugar to citric acid, and they were able to commercialize production of citric acid from this source in 1919 . The company developed expertise in fermentation technology as a result. These skills were applied to the deep-submergence mass production of penicillin, an antibiotic, during World War II in response to the need to treat injured Allied soldiers . It wasn't until 1928 when Alexander Fleming discovered penicillin that the field of biochemical engineering was established.

8. After this discovery, samples were gathered from around the world in order to continue research into the characteristics of microbes from places such as soils, gardens, forests, rivers, and streams. Selman Abraham Waksman (July 22, 1888 – August 16, 1973) was a Jewish Russian-born American inventor, Nobel Prize laureate, biochemist and microbiologist whose research into the decomposition of organisms that live in soil enabled the discovery of streptomycin and several other antibiotics. Streptomycin was isolated from S. griseus and found effective against tuberculosis.

9. Instrumentation and their control

10. Instrumentation and their control Instrumentation of Biochemical Engg -------- In process industries, the following variables are usually measured and monitored through instrumentation. Quality and quantity of raw material and products Utility consumption (power, steam, water, etc.) Process variables (temperature, pH, etc.) Analyses of process safety and environmental protection.

11. Physical Parameter Temprature Power Consumption Agitation Viscosity Turbidity Gas flow rate

12. chemical Parameter PH Oxidation Dissolved oxygen CO2 or O2 in the off gas

13. Physical parameter: Temperature: The temperature in a bioreactor is an important parameter in any bioprocess, because all microorganisms and enzymes have an optimal temperature at which they function most efficiently. For example, optimal temperature for cell growth is 37 ∘C for Escherichia coli and 30 ∘C for Saccharomyces sp , respectively. Although there are many types of devices for temperature measurements, metal-resistance thermometers or thermistor thermometers are used most often for bioprocess instrumentation . The data of temperature is sufficiently reliable and mainly used for the temperature control of bioreactors and for the estimation of the heat generation in a large-scale aerobic fermenter such as in yeast production or in industrial beer fermentation.

14. 2. Power Consumption: Power consumption sometimes becomes important in industrial bioprocesses, because the power used for aeration and agitation can be highly expensive. The cost of power consumption occupies approximately 15–20% of total production cost in aerobic fermentation processes . 3. Agitation : The speed of agitation is closely related to the mixing characteristics of a bioreactor and to the oxygen transfer rate . A foaming sensor is required for proper addition of the anti-foaming agent( polydimethylsiloxanes ). It is noted that the addition of an anti-foaming agent temporarily decreases the oxygen transfer rate.

15. 3. Viscosity :- The viscosity of a broth is monitored by a rotational viscometer in some fermentation processes that use filamentous bacteria such as in antibiotics production where the viscosity of the culture broth increases as fermentation progresses. Increase in the viscosity of a culture broth results in a decrease in the oxygen transfer rate and the increase of power consumption.

16. 4) Turbidity : - Many studies have been focused on developing a sterilizable probe to measure the turbidity of the culture broth, because the turbidity can be an index of cell concentration, which is one of the most important parameters in bioprocess operations . 5) Gas-Flow Rate :- Gas flow rate is measured by a floating meter or a mass flow meter that can measure flow rate independent of pressure and temperature effects . 6) Liquid-Flow Rate :- Liquid flow rate is measured when a medium is fed into a bioreactor. The flow rate of cooling water is also monitored in industrial bioprocessing plants.

17. Chemical parameter pH :- The pH in a bioreactor is also an important variable, because all microorganism or enzymes have pH that is optimal for growth. Sterilizable pH combination electrodes are widely used in bioprocessing instrumentation. pH data are usually reliable and are used mainly to control the pH of a bioreactor . Oxidation: Oxidation-reduction potential (ORP) is measured by an ORP probe, which is effective to monitor the redox potential of a bioreactor operated.

18. 3. Dissolved Oxygen :- The metabolic behavior of a microorganism drastically changes depending on the concentration of the oxygen in a bioreactor. For example, yeasts (facultative microorganism) produce ethanol (alcohol beverage) under anaerobic conditions, but they become baker’s yeast under aerobic conditions .