青霉素发酵液流变特性

Study on the Rheological Characteristics of Penicillin Fermentation Broth

通过测定青霉素发酵液的粘度,研究非牛顿体系的流变特性,根据终点体系和中期体系的凯松流体模型和拟塑性流体模型确定本构方程。

In this paper the rheological characteristics of penicillin fermentation broth as non-Newtonian fluid was studied by measureing the fluid viscosity. It has been found that the constitutive equation has been confirmed by casoon body and pseudoplastic body of fermentation broth with different fermentation stage.