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RHEOLOGICAL CHARACTERISTICS,POWER CONSUMPTION,MASS AND HEAT,TRANSFER DURING XANTHAN GUM FERMENTATION 被引量:4
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作者 赵学明 胡宗定 +2 位作者 A.W.Nienow C.A.Kent S.Chatwin 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 1994年第4期15-27,共13页
Xanthan gum fermentation is probably the most complex fermentation process in terms ofrheological property variations and associated mixing,power consumption,mass and heat transferproblems.In order to obtain these dat... Xanthan gum fermentation is probably the most complex fermentation process in terms ofrheological property variations and associated mixing,power consumption,mass and heat transferproblems.In order to obtain these data,fermentations of Xanthomonas campestris were carried outon pilot scale bioreactor with different D/T ratios and different feeding strategies(batch andfed-batch).It was discovered that the rheology of xanthan fermentation broth is of paramountimportance to the above characteristics.The aerated power consumption and power number are both afunction of aeration rate during the initial stage of the fermentation when the viscosity is low andthe Reynolds number high.However when the becames viscous and Reynolds unmber≤10~3,thegas velocity does not show any effect on the power number.The oxygen mass transfer coefficientsand the overall heat transfer coefficients are both dependent on the impeller speed,the apparentviscosity of the broth and the D/T ratio.These data taken from practical 展开更多
关键词 XANTHAN FERMENTATION RHEOLOGY power consumption MASS TRANSFER HEAT TRANSFER
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