| 摘要 |
An improved method and device is accomplished for ethanol production using an in-line extraction of ethanol by ultrasonic atomization, thereby removing the effect of the ethanol inhibition factor that adversely affects the rate and yield. The in-line removal of ethanol as it is formed increases the fermentation rate, improves the yield and uses 20-25% of the energy required as compared to thermal distillation processes currently used. The improved method makes sure that ultrasonic vibration does not deactivate enzymes to any significant level. The elimination of the effect of the ethanol inhibition factor allows for a continuous fermentation process as opposed to the costly, time-consuming repeated batch processes.
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