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Aeration and mixing in vortex fermenters

Y Chisti¹, M Moo-Young

¹Department of Chemical Engineering, University of Waterloo, Ontario, Canada.

Journal of Chemical Technology and Biotechnology (Oxford, Oxfordshire : 1986)

|January 1, 1993

Summary

This study determined gas-liquid mass transfer coefficients and mixing times in a vortex aerated fermenter. Results show mass transfer depends linearly on airflow, while mixing time decreases with agitation.

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Area of Science:

Biochemical Engineering
Fermentation Technology
Mass Transfer Phenomena

Background:

Optimizing fermentation processes requires understanding gas-liquid mass transfer and mixing dynamics.
Vortex aerated fermenters offer potential advantages in microbial culture, necessitating characterization of their performance.
Standard stirred tank fermenters provide a benchmark for comparing novel aeration systems.

Purpose of the Study:

To quantify the volumetric gas-liquid mass transfer coefficient (kLa) and mixing time (t95) in a 240 dm3 vortex aerated fermenter.
To investigate the influence of stirrer speed and airflow rate on kLa and t95.
To compare the mixing and mass transfer characteristics of the vortex aerated system with a standard stirred tank fermenter.

Main Methods:

Experiments were conducted in a 240 dm3 vortex aerated fermenter with varying stirrer speeds (300-800 rpm) and airflow rates (10-45 NDM3/min).
Measurements were performed using an aqueous salt solution (2.5 kg m-3 NaCl) and a fermentation medium.
Mixing time (t95) was determined, and gas-liquid mass transfer coefficients (kLa) were calculated.

Main Results:

The gas-liquid mass transfer coefficient (kLa) showed a linear dependence solely on the airflow rate within the tested ranges.
Mixing time (t95) exhibited a power-law relationship, decreasing as agitation rate increased.
The mass transfer data in salt solution closely matched that obtained in the fermentation medium.
Mixing time variations with agitation were similar between the vortex aerated fermenter and a standard stirred tank fermenter.

Conclusions:

Airflow rate is the primary determinant of gas-liquid mass transfer in the studied vortex aerated fermenter.
Agitation effectively reduces mixing time in this system, following a predictable power-law relationship.
The vortex aerated fermenter demonstrates comparable mixing dynamics to standard stirred tank systems, suggesting its viability for microbial cultures.

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