青霉素发酵液流变特性  

Study on the Rheological Characteristics of Penicillin Fermentation Broth

作　　者：赵梦清 于桂花[1] 鲍桂荣 马文婵[1] 鲍建芝[1] 赵素霞[1] 

机构地区：[1]石药集团河北中润制药集团有限公司,河北石家庄050000

出　　处：《河北化工》2008年第2期43-44,共2页Hebei Chemical Industry

摘　　要：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.

关 键 词：青霉素 流变特性 

分 类 号：TQ028.8[化学工程]