How to play the energy saving advantage of fermenter

As we all know, the fermenter industry is more and more widely used. The fermenter is the primary equipment for chemical reaction in chemical production. The fermenter needs microbial fermentation. In the advancement of science and technology, the effect of the fermenter is constantly changing, improving safety. The fermenter has a sterilization function, and the air filtration skill that continuously introduces dry and sterile air into the fermenter during the fermentation process ensures safety.

The fermenter makes the material mix evenly; the gas is well dispersed in the liquid phase; the solid particles are uniformly suspended in the liquid phase; the other liquid phase which is uneven is uniformly suspended or emulsified. It has been widely used in pharmaceuticals, monosodium glutamate, enzyme production, food industry, and the like.

The optimization of the fermentation environment of the fermenter is the basic requirement of the Zui in the fermentation process, and it is also the technical index that Zui is important and difficult to master. The optimal control of temperature, pH, dissolved oxygen, stirring speed, ammonia ion, metal ion, nutrient concentration, etc., varies according to different fermentations. At the same time, microorganisms may have different requirements for environmental conditions at different stages of growth and production of metabolites of interest. Therefore, the temperature, pH value, dissolved oxygen, stirring speed, etc. should be constantly changed in the fermenter, and the environmental conditions of the product are always provided to improve the yield of the target product.

The primary components of the fermenter include the kettle body, mixing equipment, heat transfer equipment, and shaft sealing equipment. Also according to the needs plus other accessories, such as welding manholes, hand holes and various receiving (in order to facilitate the maintenance of internals and feeding, discharging), install thermometers, pressure gauges, sight glasses, safety relief equipment (for operation The temperature, pressure, etc. of the material are effectively monitored and manipulated during the process.

The kettle body is composed of a simplified body and two heads, and its effect is to supply a certain space for the chemical reaction of the material. The mixing device is composed of a transmission device, a mixing shaft and a mixer. The effect of the mixing device is that the various materials participating in the reaction are evenly mixed, so that the material is excellently touched and the chemical reaction is accelerated.

The mixing equipment can be divided into non-submersible types (only the drive and reducer and the transmission system are exposed to the outside of the liquid and the submersible type (from the drive to the mixer fully immersed in the liquid). The heat transfer equipment is set inside the kettle body. The coil or the jacket is arranged outside the kettle body, and the effect is to make the temperature of the control material within the scale required by the reaction. The shaft sealing device is a seal between the mixing tank and the mixing shaft to avoid the escape of the reaction material and the debris. Enter. Generally use packing seal or mechanical seal.

As the concept of environmental protection has gradually penetrated the hearts of the people, we are constantly striving to improve the energy-saving advantages of fermenters. Specifically, we can proceed from the following points:

First, stir. The fermentation installation used by the enterprise is generally a standardized fermenter. The function of the agitation installation in the fermenter is to supply the oxygen required for the growth of microorganisms, and to enhance the mass transfer and heat transfer effect in the entire tank.

Second, cooling. The amount of heat generated by microorganisms during the biological fermentation process is 4,000 to 7,000 kcal per cubic meter of antibiotic fermentation broth per hour.

Third, ventilation. In order to meet the oxygen demand for microbial growth, it is required to pass sterile tight air.

Fourth, cultivation base disinfection. Incubation-based disinfection is usually carried out by heating the room temperature to 120 ° C to 130 ° C, sterilizing it, cooling it to 50 ° C to 60 ° C with circulating water, and then cooling it to about 30 ° C with low temperature water.

The cleaning of the fermenter is equally important, and we are constantly striving to improve the cleaning technology of the fermenter so that the fermenter can work better for us. When the equipment to be cleaned is dirty and the diameter of the fermenter tank is large (d>2 m), a rotary jet type scrubber is generally used to increase the washing radius by increasing the outlet pressure of the scrubber (0.3 to 0.7 MPa). Enhance the mechanical action of the rinse and increase the descaling effect. A rotary jet type scrubber can employ a lower purge flow rate than a ball washer. As the rinsing medium passes, the scrubber uses the recoil of the fluid to rotate, flushing and emptying alternately, thereby improving the cleaning effect.

The large cleanliness of the fermenter is the clean technology planned for this and all the doubts in the beer production process. The purpose is to add cleanliness during the cold season, so that the local cleanliness is not completely cleaned, and the microbes will not be caused by the accumulation of dirt. At the same time, after the cleaning technology is carried out, the cleaning equipment of the entire production system can be inspected and expanded.

In addition, severe foaming occurs during the fermentation process, causing large areas or localized contaminants in the pipeline and beer fermenters. On the one hand, it constitutes a place for microorganisms to hide and reproduce; on the other hand, in the sterilization process, disinfectant Inaccessible to the appearance of microorganisms, resulting in incomplete sterilization, affecting the target of microorganisms in the system, and giving the wine a poor taste, which affects the physical and chemical goals of beer.

Any device that wants long-term development requires constant change and innovation, and fermenters are no exception.