柠檬酸发酵生产中的节能  

Energy Saving in Citric Acid Fermentation Production

作　　者：赵俊锋 ZHAO Junfeng(Laiwu Tai He Bio-chemical Co.,Ltd.,Jinan 271100,China)

机构地区：[1]莱芜泰禾生化有限公司,山东济南271100

出　　处：《现代食品》2025年第6期98-100,共3页Modern Food

摘　　要：柠檬酸为有机酸,是重要的食品添加剂,因其自身特性,被广泛应用于食品行业。当前生物制造业正处于绿色转型关键时期,作为有机酸市场战略性产品,柠檬酸生产能耗问题成为限制企业发展的关键问题。传统柠檬酸发酵生产工艺能耗较高,其中,发酵罐搅拌器和空气压缩机电耗占比较高。基于此,本文针对此方面内容展开分析,通过分析实际影响因素提出具体节能手段,旨在提高搅拌效率、降低搅拌电机功率来减少电耗。Citric acid is an organic acid and an important food additive.Due to its own characteristics,it is widely used in the food industry.At present,the biomanufacturing industry is in a critical period of green transformation.As a strategic product in the organic acid market,the energy consumption issue in citric acid production has become a key problem restricting the development of enterprises.The traditional citric acid fermentation production process has relatively high energy consumption,among which the electricity consumption of the fermentation tank agitator and air compressor accounts for a relatively high proportion.Based on this,this paper conducts an analysis of this aspect.By analyzing the actual influencing factors,specific energy-saving measures are proposed,aiming to improve the stirring efficiency and reduce the power of the stirring motor to decrease power consumption.

关 键 词：发酵罐搅拌 柠檬酸 节能 

分 类 号：TQ921.1[轻工技术与工程—发酵工程]