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INDM 4005
Lecture 12
27/02/04
Continuation of Lecture 11
5.1.4. Factors influencing oxygen supply
5.1.4. (a) process factors
5.1.4. (b) transfer through an interface (KLa)
5.1.4. (c) determination of KLa;
5.1.4. (d) factors affecting bubble size
5.1.4. (e) gas hold-up :
5.1.4. (f) economics of oxygen transfer
Oxygen supply
• Oxygen is normally supplied to microbial cultures in the
form of air, i.e cheapest source
.
:::
::
.
..
::..
...
..
low medium ::..
high
Very little backmixing
backmixing
slug flow
Slug Flow - flow alternates between high-liquid and high-gas composition.
• b) Influence of liquid properties on bubbles;
B bubbles coalesce
A B
Vh = V - V0
Where Vh = hold-up volume, V = vol. of gassed liquid, V0 = vol
of ungassed liquid.
No air
Air
(P/V)0.4 . Vb 0.5
P/V = power input per unit vol ungassed liquid, V = linear velocity of air bubble
(ascending velocity). b
volume of a cylinder is v = r 2 h
Let us fix the volume as 1 then
h = 1/ r 2
If r = 1 then h = 1/
r = 2 then h = 1/4
r = 3 then h = 1/9
Must consider how processes may be designed such that O2 uptake rate of
the culture does not exceed the oxygen transfer rate of the fermenter
Achieved by:
Control of biomass conc
Control of specific O2 uptake rate
Combination of both
Mixing and agitation
Overview
5.2. Mixing and agitation
5.2.1. Measurement of mixing
5.2.2. Function of agitation - mixing assists oxygen transfer
5.2.3. Mixing patterns arising from agitator design /agitation etc
5.2.4. Types of impellers
5.2.5. Impeller design and reactor design
5.3. Fluid dynamics
5.3.1. Fluid shear rate
5.3.2. Non-newtonian fluids
5.3.3. Reynolds number (nre)
5.3.4. Reynolds number of an agitator
5.3.5. Relationship between power consumption and operating
variables
5.4. Agitation / aeration and scale-up
5.2. MIXING and AGITATION
5.2.1. Measurement of mixing;
T T T T
Plug flow Normal Channelling Back mixing
5.2.2. FUNCTION OF AGITATION -
Mixing assists Oxygen transfer
(a) Increases interfacial area (between gas and liquid) by
dispersing air in the form of small bubbles
(b) Increases hold-up time of bubbles in the liquid
(c) Prevents coalescence of air bubbles
(d) Decreases thickness of interfacial area
Axial flow
Radial flow
Propeller Impeller
Influence
of baffles
Vortex fermenter
High Density Low Density
Bubbles impart velocity
Air
5.2.4. TYPES OF IMPELLERS
CASE STUDY:
Draw each type of impeller
P125 Stanbury & Whitaker
5.2.5. IMPELLOR DESIGN AND REACTOR DESIGN
Impellor diameter and spacing
Rotational speed (tip speed)
Geometry e.g. size of blade
Position of impellor
Spacing:
Di < Hi, 2Di
Number
(HL - Di)/Di > Number of impellors > (HL - 2Di)/Di
Di = impellor diameter
Hi = spacing
HL= height of liquid in fermentor
Shear
stress
Slope = viscosity
Shear rate
The viscosity of a Newtonian fermentation broth will not vary
with agitation rate
Rheograms of fluids of different rheological properties
Bingham plastic
Newtonian fluid
Shear
Casson
stress body
Dilatant Pseudoplastic
Shear rate
EQUAL POWER
PUMPING
VELOCITY HEAD
Ratio of velocity head to pumping + shear rate of fluid (is the
velocity gradient)
100
Effect of
Penicillium crysogenum
Kla mycelia on Kla (Fig 9.14)
(% of
original)
0
1.5%(w/v)
Mycelium conc
Culture alters physical aspects such as mass transfer
5.3.3. REYNOLDS NUMBER (NRe)
Relates to flow of liquids (motion).
Flow of liquid over a stationary surface may be considered as
movement of an infinite number of fluid layers each moving with a
velocity that increases with distance from the surface
above = turbulence
Example: Fermenter system type of agitation for (a)
water and (b) polymer
(a) Water;
viscosity = 0.001(1 centipoise)
NRe = ND2 x 100
Low N or D values give NRe > 3 x 10 3 (turbulence -
good mixing)
(b) Polymer;
viscosity = 100 (10,000 centipoise)
NRe = ND2 100
Much higher N or D required to give values > 3 x 10 3
(i.e. turbulence)
5.3.5 Relationship between power
consumption and operating variables
Power number = Np = P / (N3D5)
Represents power absorbed during agitation of non-
gassed liquids.
shear
cost
agitation
CO
2
foam
oxygen
mixing
aeration
This illustrates the "scale-up" window defining the operating
boundaries for aeration and agitation in the scale-up of a
typical fermentation.
ACTION RESULT
Minimise aeration CO2 and O2 levels
Maximise aeration Foam formed
Minimise agitation Bulk mixing poor
Maximise agitation shear, cost increased
For each of the following statements, select appropriate methods of
KLa determination from the list provided.