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Fermentor engineering

Two major types of fermentors are widely used in industry. The stirred tank, with or without aeration (e.g., air sparging) is most widely used for aerobic and anaerobic fermentations, respectively. The bubble column (tower fermentor) and its modifications, such as airlifts, are used only for aerobic fermentations, especially of a large scale. The important operating variables of the sparged (aerated) [Pg.191]

Biochemical Engineering A Textbook for Engineers, Chemists and Biologists, Second Edition. [Pg.191]

Shigeo Katoh, Jun-ichi Horiuchi, and Fumitake Yoshida. [Pg.191]

Stirred tank are the rotational stirrer speed and the aeration rate, whereas for the bubble column it is the aeration rate that determines the degree of liquid mixing, as well as the rates of mass transfer. [Pg.192]

The main reasons for mixing the hquids in the fermentors with a rotating stirrer and/or gas sparging are to [Pg.192]

Copyright 2009 WILEY-VCH Verlag GmbH Co. KGaA, Weinheim ISBN 978-3-527-32536-8 [Pg.187]

Details of the mixing time in stirred tanks, and its estimation, are provided in Section 7.4.4. [Pg.188]

See other pages where Fermentor engineering is mentioned: [Pg.192]    [Pg.194]    [Pg.196]    [Pg.198]    [Pg.200]    [Pg.202]    [Pg.204]    [Pg.206]    [Pg.208]    [Pg.210]    [Pg.212]    [Pg.214]    [Pg.1319]    [Pg.187]    [Pg.188]    [Pg.190]    [Pg.192]    [Pg.194]    [Pg.196]    [Pg.198]    [Pg.200]    [Pg.202]    [Pg.204]    [Pg.206]    [Pg.208]    [Pg.918]   
See also in sourсe #XX -- [ Pg.187 ]



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