摘要
自吸式发酵罐的研究始于20世纪50年代,最初应用于醋酸的生产,60年代尝试运用于酵母生产,相对于鼓泡式发酵罐和传统机械搅拌式发酵罐,自吸式发酵罐具有发酵过程中传质混合好、溶氧量高、耗电量小、体积生产率高、占用面积少等优点。本文对自吸式发酵罐应用于酵母生产工艺,发酵罐的结构,通气原理以及相对于其他发酵罐的优缺点等方面进行了综述。
The research of gas-inducing fermentor began in 1950s, it was applied to the acetic acid production initially. The fermentor was used in the yeast production from 1960s, compared to the bubbling fermentors and traditional mechanical agitation fermentor, the gas-inducing fermentor had such advantages such as higher mass transfer, better mixing effect, higher dissolved oxygen, lower power consumption, higher volume production and less occupied area. The application of gas-inducing fermentor in yeast production, the structure of the fermentor, the ventilation principle, as well as the advantages and disadvantages relative to other fermentors were reviewed in this paper.
出处
《中国酿造》
CAS
北大核心
2015年第6期1-4,共4页
China Brewing
基金
国家高技术研究发展计划‘863计划’(No.2012AA021201)
关键词
自吸式发酵罐
酵母
通气量
生产工艺
gas-inducing fermentor
yeast
ventilation volume
production technology
