Types of Bioreactors for Biofuel Generation

Chauhan, Ajay Kumar; Kalyan, Gazal

doi:10.1007/978-981-15-7070-4_3

Cited by 1 publication

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“…To date, many different designs of fermenters have been developed [ 5 ], the classification of which is presented in works [ 1 , 6 ]. The generally accepted classification is that by the method of supplying energy to the fermenter [ 6 ], and the most common design of the fermenter used for aerobic cultivation of yeast cells in industrial-scale volumes is a bubble-type fermenter [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Studies of the Processes of the Molecular Transfer of the Momentum, Thermal Energy and Mass in the Nutrient Media of Biotechnological Industries

et al. 2022

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This article puts forward arguments in favor of the necessity of conducting complex measurements of molecular transport coefficients that quantitatively determine the coefficients of dynamic viscosity, thermal diffusivity and molecular diffusion. The rheological studies have been carried out on the viscometers of two types: those with a rolling ball (HÖPPLER® KF 3.2.), and those with a rotary one (Rheotest RN 4.1.). The thermophysical studies have been performed using the analyzer Hot Disk TPS 2500S. The measurements have been taken in the temperature range of 283 to 363 K. The concentration of dry substances has varied from 16.2 to 77.7% dry wt. An empirical equation for calculating the density of aqueous solutions of beet molasses has been obtained. The diagrams of the dependence of the dynamic viscosity on the shear rate in the range of 1 s−1 to 500 s−1 at different temperatures have been provided. The diagrams of the dependence of the coefficients of thermal conductivity and thermal diffusivity on the temperature and the concentration of dry substances have been presented, and empirical equations for their calculation have been obtained. The findings can be used for engineering calculations of hydrodynamic and heat-exchange processes in biotechnological equipment.

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Section: Introductionmentioning

confidence: 99%