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作 者:苏杨 邹晨 高敏杰 谢明辉 周国忠 SU Yang;ZOU Chen;GAO Min-jie;XIE Ming-hui;ZHOU Guo-zhong(Zhejiang Greatwall Mixers Co.,Ltd.,Wenzhou Zhejiang 325019,China;Key laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi Jiangsu 214122,China)
机构地区:[1]浙江长城搅拌设备股份有限公司,浙江温州325019 [2]江南大学生物工程学院糖化学与生物技术教育部重点实验室,江苏无锡214122
出 处:《当代化工》2022年第2期304-308,共5页Contemporary Chemical Industry
基 金:中国博士后基金,面上资助(项目编号:2018M631578)。
摘 要:黄原胶是一种微生物多糖,是通过黄单胞杆菌发酵获得的新型发酵产品,广泛应用于食品、石油、医药等多个行业。目前传质与混合成为除菌种自身生产能力限制外多糖发酵过程工业化的主要制约因素。利用150 L生物反应器的发酵数据,结合50 L反应器建立的传质与混合模型,进行360 m^(3)工业规模的大型生物反应器的传质与混合计算,建立了大型发酵过程放大的搅拌设计方法。氧传质系数与单位体积功率、表观气速以及有效黏度进行关联,放大过程中氧传递速率还需要考虑静压对饱和溶氧的影响。在特定的黄原胶浓度,混合时间与单位体积功率关联,同时需要考虑高径比对混合的影响。成功进行了国内最大的360 m^(3)工业规模黄原胶发酵过程的放大,达到了实验室的发酵水平。Xanthan gum is a high molecular weight extracellular polysaccharide produced by fermentation of Xanthomonas spp.,which is widely used in food,petroleum,medicine and other industries.At present,mass transfer and mixing have become the main restricting factors for the industrialization of polysaccharide fermentation process in addition to the limitation of the strain itself.Based on the 150 L fermentation data,combined with the 50 L mass transfer and mixing models,the mass transfer and mixing calculations of a large-scale bioreactor of 360 m^(3)were carried out,and scale-up method for large-scale fermentation was established.The oxygen mass transfer coefficient was related to the power per unit volume,the superficial gas velocity and the effective viscosity.During the scale-up process,aiming at the oxygen transfer rate,the influence of static pressure on saturated dissolved oxygen need be also considered.At a specific xanthan gum mass concentration,the mixing time was related to the power per unit volume,and the effect of the liquid height to tank diameter ratio on mixing need be considered.The scale-up of the domestic largest 360 m^(3)industrial-scale xanthan gum fermentation process was successfully carried out and reached the laboratory fermentation level.
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