Mass transfer in fermentation |
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Authors: | Klaas van 't Riet Professor of Food- Bio-Process Engineering |
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Institution: | Department of Process Engineering, Wageningen Agricultural University, De Dreijen 12, 6703 BC Wageningen, The Netherlands |
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Abstract: | An essential consideration in the design and operation of commercial fermenters is to ensure adequate mass transfer. The complex composition of fermentation liquids makes it difficult to predict accurately the mass transfer characteristics in large vessels. Here various aspects of mass transfer are discussed and their relationships examined. Strategies for predicting the most important type of mass transfer — between gases and liquids — in large scale fermentations are presented. |
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