清酒醗酵槽のスケールアップに関する研究 : (第2報) 上昇気泡による粘性液の混合

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In the previous report, it was found that the mixing of fermentaiton broth (sake'-moromi) by rising CO_2 bubbles was affected by the geometric structure of the fermenter.Sicne physical poroperties of the sake-moromi change markedly in progress of fermentation, it would be difficult to explain the behavior of the flow of the sake-moromi simply by the mixing model throughout the fermentaiton period. In this report, the flow behavior during the latter stage of fermentaiton in which maximum growth of yeast was attained was analysed by a countercurrent multistage mixing model.A model consisting of a system of interconnected, completely backmixed subreactor was set up on the basis of the configuration of the fermenter and the pattern of the flow. Experiments were carried out in an aerating tower of 180 cm in height and 15 cm in diameter using a glycerine solution with the viscosity of 11 c.p. instead of sake-moromi.The residence time distribution curve obtained by the impulse technique was used to test the validity of the model, assuming that the velocity of the flow was the same in each subreactor.A typical example of the residence time measured at the top of the fermenter (H_L=140 cm) was in good agreement with the value calculated by theoretical equations using four or five subreactor model. Hence the behavior of the flow and the fluctuation of the concentration in a tall fermenter used for sake-brewing could be explained by this model. From the experimental results and theoretical reflections, it was concluded that the degree of mixing by CO_2 bubbles was deteriorated by increasing the number of subreactors, i.e., by increasing the liquid depth.
社団法人日本生物工学会の論文
1971-05-25

清酒醗酵槽のスケールアップに関する研究 : (第2報) 上昇気泡による粘性液の混合

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