加强罐内宏观液流有利于改善发酵代谢过程

The Positive Effects of Intensifying Macro Flow in Vessel on Process of Fermentation and Metabolism

在发酵罐放大设计中,当发酵罐体积超过60 m^3时,传统的径流组合搅拌系统会出现不能提供良好的气-液分散和传质,不能实现理想混合以及限制传热系数的提高等问题。对此从理论上分析了出现这些现象的原因,并提出了通过加强罐内宏观液流可以解决这些问题,改善发酵代谢过程。

In the magnifying design of Fermentation Vessel, some problems will emerge when the volume of fermentation vessel exceeds 60 m^3, such as the excellent gas-liquid dispersion and mass transfer cannot fulfilled by traditional radial flow combined agitation system, ideal mixing cannot be realized and the enhancement of heat transfer coefficient is limited. The causes of these phenomena were analyzed theoretically in this article. Moreover, the method of intensifying macro liquid flow in the vessel, which can solve the problems mentioned above and improve the process of fermentation and metabolism, was presented.