Desorption of carbon dioxide from fermentation broth

Rates of CO₂ desorption from fermentation broths under actual operating conditions were determined by measuring the CO₂ partial pressure in the exit gas. The concentrations of CO₂ physically dissolved in the broths were measured by the so-called tubing method. Values of k_La for CO₂ desorption calculated from these values agreed well with the k_La values for oxygen absorption corrected for the difference in gas diffusivities. The dissolved CO₂ concentration in the broth, which seems to bean important operating parameter, can easily be estimated from the CO₂ partial pressure in the exit gas, a more easily measurable quantity, if the k_La value is known. For a given value of k_La, assumption of perfect mixing or plug flow in the gas phase made little difference in the calculated values of the dissolved CO₂ concentration, indicating that the gas phase was probably in between perfect mixing and plug flow. In industrial fermentors, the CO₂ partial pressure in the exit gas can practically be assumed to be in equilibrium with the dissolved CO₂ concentration.