Economic Analysis of the Production of Amylases and Other Hydrolases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake
Figure 3
Equipment occupancy chart of an industrial plant for production of amylases and accessory enzymes considering 144 hours of fermentation, before (a) and after (b) debottlenecking analysis. White bars represent occupancy during first batch, while light grey and dark grey bars represent the occupancy during second and third batches, respectively. For abbreviations, see “list of symbols and abbreviations”.
