Fermenters Are Designed
Fermenters are designed to meet a variety of needs. Some of them are open fermenters, while others are fitted with a lid. However, all fermenters must be maintained in a proper way to ensure the safety of the products. The process of brewing beer, wine and distilleries requires regular checks to prevent blockages and corrosion, as well as maintaining optimal conditions.
In order to achieve the best results, fermenters must be carefully monitored, and the equipment must be designed appropriately. The right choice of equipment will depend on the type of culture to be cultivated. For example, a high-spec pilot scale fermenter must be used for animal cells in suspension culture. This type of fermenter will need to be free of crevices, at least 0.05 mm deep, and the top will need to be constructed with a domed end to protect the product.
Besides a suitable design, there are other factors that must be taken into consideration when specifying a fermenter. First, it should be able to withstand an operating pressure of at least 15 bar. It should also have a sight glass to observe the actual process.
How Fermenters Are Designed
The internal surface finish of a stainless steel fermenter should be smooth. In addition, the jacket should have a thickness that is equal to the wall thickness. These surfaces are resistant to rust, and they allow for easy cleaning. A stainless steel fermenter will need to be inspected and cleaned on a regular basis to avoid corrosion.
Another important factor to consider is the design of the impellers. Impellers have to be of high quality to ensure efficient operations. Additionally, their power must be specified from the temperature indicator. They should also be able to withstand the effects of steam, which can cause corrosion.
Besides the equipment and the impellers, the fermenter must have various ports. The main ports are inlet and outlet. Inlet ports are used to add materials, while outlet ports are used for removing them. There are also acid and drainage ports.
Several probes are installed to monitor the pH, temperature and dissolved oxygen tension. These measures are necessary to maintain the pH of the fermenter. If the levels change, pH probes are used to adjust the levels. However, these probes need to be calibrated and tested periodically to ensure the highest possible accuracy. Moreover, they can be dangerous if they are not properly calibrated.
When designing a fermenter, the Reynolds number should be considered. Using a basic equation for a hemisphere, this can be used to estimate the stresses resulting from the flow. Generally, a turbulent flow will have a Reynolds number of over 104. Thus, the size of the pipes should be calculated based on the expected flowrate.
For larger volumes, the fermenter must be tall. Typically, the height is estimated to be 15 cm from the top. Considering that the head is located on the outside of the vessel, a domed construction at the top is less expensive than a flat top.