Mechanical agitated fermenterMechanical agitated fermentation equipment and technology play a particularly important role in the entire process of pharmaceutical and biological product development. Among the many types of fermentation equipment, the standard fermenter with both aeration and mechanical agitation is the most common, and is widely used in a variety of fields such as antibiotics, amino acids and citric acid. The technical key to the design of a standard fermenter lies in the complex gas-liquid two-phase flow problem of stirring technology. Mechanical stirred fermenter can not only save considerable investment for pharmaceutical companies, but also can greatly save energy and other operating costs, while improving product yield and yield.
In many processes, gas-liquid contact is very important, the gas needs to be in full and effective contact with the liquid to provide sufficient mass transfer or heat transfer capacity. For example, some chlorination and sulfonation reactions are fast reactions, which require the agitator to provide high mass transfer intensity; some reactions require the absorption of difficult-to-dissolve oxygen, which in turn require the agitator to provide high dispersion capacity.
Mechanical stirring fermenter early research that the gas-liquid dispersion is the gas is directly sheared by the stirrer into tiny bubbles and the formation. However, recent studies have shown that gas-liquid dispersion is controlled by gas pockets. When the gas velocity is too large or the stirring speed is too low, the entire stirrer is wrapped by gas pockets, the gas rises directly to the liquid surface through the stirrer, and gas flooding occurs.