News
Fermenter
Time:
2021-11-30 15:57
Its main body is generally a main cylinder made of stainless steel plate, and its volume is from 1m3 to several hundred m3. In the design and processing, attention should be paid to the strict and reasonable structure. Can withstand steam sterilization, have certain operating flexibility, minimize internal accessories (avoid dead ends), strong material and energy transfer performance, and can be adjusted to facilitate cleaning, reduce pollution, suitable for the production of various products and reduce energy consume.
The structure of the fermenter for anaerobic fermentation (eg production of alcohol, solvent) can be relatively simple. The fermentation tank used for aerobic fermentation (such as the production of antibiotics, amino acids, organic acids, vitamins, etc.) needs to continuously introduce a large amount of sterile air into the tank, and in order to consider the utilization rate of the introduced air, the structure of the fermentation tank is relatively low. Complicated, commonly used are mechanically agitated fermenters, bubbling fermenters and airlift fermenters. The fermentation process of dairy products and wine is an aseptic and non-polluting process. The fermentation tank adopts an aseptic system, which avoids and prevents the pollution of microorganisms in the air, greatly prolongs the shelf life of the product and the purity of the product. Designed and installed with sterile breathing vents or sterile positive pressure fermentation systems. The tank body is provided with a Milo plate or a labyrinth jacket, which can be heated or cooled by heating or cooling medium. The capacity of the fermenter varies from 300-15000L. Fermentation tanks can be divided into biological fermentation tanks, beer fermentation tanks, wine fermentation tanks, etc. according to the scope of use.
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