Mass transfer fermentors

In chemical engineering, the terms transfer of heat, mass, and momentum are referred to as the transport phenomena. The heating or cooling of fluids is a case of heat transfer, a good example of mass transfer being the transfer of oxygen from air into the culture media in an aerobic fermentor. When a fluid flows through a conduit, its pressure drops because of friction due to transfer of momentum, as shown later. 

As most biochemical reactions occur in the liquid phase, bioreactors usually handle liquids. Processes in bioreactors often also involve a gas phase, as in cases of aerobic fermentors. Some bioreactors must handle particles, such as immobilized enzymes or cells, either suspended or fixed in a liquid phase. With regard to mass transfer, microbial or biological cells may be regarded as minute particles. 

Steady-State Mass Balance Method In theory, the Ki a in an apparatus that is operating continuously under steady-state conditions could be evaluated from the flow rates and the concentrations of the gas and liquid streams entering and leaving, and the known rate of mass transfer (e.g., the oxygen consumption rate of microbes in the case of a fermentor). However, such a method is not practical, except when the apparatus is fairly large and highly accurate instruments such as flow meters and oxygen sensors (or gas analyzers) are available. 

Gas-liquid mass transfer in fermentors is discussed in detail in Section 12.4. In dealing with in gas-sparged stirred tanks, it is more rational to separate and a, because both are affected by different factors. It is possible to measure a by using either a light scattering technique [9] or a chemical method [4]. Ihe average bubble size can be estimated by Equation 7.26 from measured values of a and the gas holdup e. Correlations for have been obtained in this way [10, 11], but in order to use them it is necessary that a and d are known. 

Gas-liquid mass transfer plays a very important role in aerobic fermentation. The rate of oxygen transfer from the sparged air to the microbial cells suspended in the broth or the rate of transfer of carbon dioxide (produced by respiration) from the cells to the air often controls the rate of aerobic fermentation. Thus, a correct knowledge of such gas-liquid mass transfer is required when designing and/or operating an aerobic fermentor. 

Resistances to the mass transfer of oxygen and carbon dioxide (and also of substrates and products) at the cell surface can be neglected because of the minute size of the cells, which may be only a few microns. The existence of liquid films or the renewal of a liquid surface around these fine particles is inconceivable. The compositions of the broths in well-mixed fermentors can, in practical terms, be assumed uniform. In other words, mass transfer resistance through the main body ofthe broth maybe considered negligible. 

Thus, when deahng with gas transfer in aerobic fermentors, it is important to consider only the resistance at the gas-liquid interface, usually at the surface of gas bubbles. As the solubihty of oxygen in water is relatively low (cf. Section 6.2 and Table 6.1), we can neglect the gas-phase resistance when dealing with oxygen absorption into the aqueous media, and consider only the liquid film mass transfer coefficient Aj and the volumetric coefficient k a, which are practically equal to and K a, respectively. Although carbon dioxide is considerably more soluble in water than oxygen, we can also consider that the liquid film resistance will control the rate of carbon dioxide desorption from the aqueous media. 

The most traditional application of the fermentor is in batch mode. In anaerobic fermentations the reactor looks like a normal batch reactor, since gas-liquid contact is not an important design consideration. Depending on the reaction, the microbes may or may not be considered as a separate phase. For aerobic fermentations, oxygen is bubbled through the media, and mass transfer between phases becomes one of the major design factors. 

With the rotating-drum fermentor, the oxygen mass transfer is enhanced and overheating is prevented. The heterogeneity of the system is also reduced to a large extent as compared with static trays or a packed-bed fermentor [29]. It is possible to operate a rotating-drum fermentor continuously which enhances... 

In order to study in situ ethanol production and recovery, Tsao et al. [18] conducted ethanol fermentation in an air-lift loop fermentor with a side arm (ALSA) using CO2 to strip ethanol from the fermentor. Analogous to the traditional air-lift fermentor, the ALSA consists of an inner tube that enhances the mixing and mass transfer characteristics (see Fig. 3 for fermentor configuration... 

To investigate the effects of the different mass transfer mechanisms, breakthrough curves were generated on model monoclonal antibody affinity columns with two types of packings Sepharose 4B (Pharmacia) and controlled-pore glass (Electronucleonics, mean pore size 1273 ft) Mouse monoclonal anti-benzenearsonate IgG was produced in this laboratory by batch culture in a 15 L fermentor. The IgG was purified... 

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