清酒発酵槽のスケールアップに関する研究

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The removal of the heat of fermentation from a sake fermentor was studied to obtain a criterion for scalling up the fermentor. As the theoretical analysis of the heat-transfer is difficult due to the non-Newtonian characteristics of sake mash, an empirical approach to the mechanism of heat transport in the bulk mash and heat exchange through the tank wall was attempted.The temperature of the bulk mash in the fermentor was uniform during the vigorous fermentation period except for certain layers of the mash adjacent to the vertical tank wall where a sharp gradient in temperature was observed. The behavior of the fermenting mash was assumed to be similar to that of fluid in an agitated, tank in turbulent flow.The power agitating the mash mentioned above may be ascribed to the motion of the gas evolved. This power could be calculated from the force balance on a single bubble.The agitational power per unit volume of mash was almost proportional to the mash depth.A water-cooled agitation tank, charged with warmed mash, was used for the measurement of the over-all heat transfer coefficient, U, of the tank wall against the power input per unit volume of mash , Pg_c/V as U ∝ (Pg_c/V)^n, where n is a constant (less than unity).The U value could be correlated further with the representative length of the fermentor, D as U ∝ D^<1-n>, assuming that the agitational power of the bubble motion is equivalent to that of an impeller.This correlation seems applicable for the scaling up of any alcoholic fermentor where fermented heat is removed from the outside by water cooling.
社団法人日本生物工学会の論文
1971-08-25

清酒発酵槽のスケールアップに関する研究

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