Fermentor working principle
Fermentor working principle
The height of the circulation tube of the inner circulation and the ascending fermenter with the ascending fermenter is the main factor affecting the cycle efficiency, and the practice has confirmed that it should not be less than 4 m.
Compared with the universal fermenter, it has the following advantages:
(a) There is no stirring device in the fermenter, which is convenient for cleaning and easy to process.
(b) Since the motor for agitation is eliminated and the amount of ventilation is substantially equal to that of the general-purpose fermenter , the power consumption is greatly reduced.
1 type fermenter
The agitator was welded to the disc with six curved air tubes and doubled as an air distributor. The air is guided by the hollow shaft, blown out through the hollow tube of the agitator, and mixed with the liquid drawn by the agitator, and the fermentation liquid rises outside the sleeve and descends from the inside of the sleeve to form a circulation.
2 venturi fermentation equipment
The principle is that the fermentation hydraulic pressure is pumped into the venturi by the pump. Due to the increase of the flow velocity of the liquid in the contraction section of the venturi, a negative pressure is formed to suck in the air, and the negative bubble dispersion is mixed with the liquid to increase the dissolved oxygen in the fermentation liquid. . The advantages of this kind of equipment are: high efficiency of oxygen absorption, uniform mixing of gas, liquid and solid three phases, simple equipment, no need for air compressor and agitator, and power consumption is saved. This equipment is suitable for use in the capsule of a spacecraft, using algae photosynthesis to reduce carbon dioxide in the gas to oxygen.
The fermentation hydraulic pressure is applied to the venturi by a pump. Due to the increase of the flow rate of the liquid in the contraction section of the venturi, a vacuum is formed to suck in the air, and the negative bubble is dispersed and mixed with the liquid, and the microorganisms obtain oxygen required for growth and metabolism.
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