Revista Colombiana de Biotecnología (Dec 2011)
Determination of heat and mass transfer coefficients in a rotary shaker used in fermentation processes
Abstract
In this paper the volumetric oxygen transfer (kLa) and overall heat transfer (Ua) coefficients were determined in flasks which were subjected to rotary shaker action, also provided with a temperature control chamber. Likewise, it was determined the effect over such coefficients of some parameters like surrounding temperature, shaking speed, closure type, liquid volume, capacity and baffles presence or absence in each flask, to determine the optimal work conditions in the rotary shaker. The used liquid in these experiments was distilled water. The kLa and Ua coefficients were also determined in the alcoholic fermentation of glucose by Saccharomyces cerevisiae yeast, in order to establish comparison standards. The maximum and minimum values of referred coefficients to distilled water and the operation conditions were: kLa of 6.2 x 10-3 s-1, working at 25 ºC, 100 rpm, 50 ml of liquid volume, erlenmeyer of 500 ml with baffles and plastic closure. kLa of 4.107 x 10-3 s-1, working at 45 ºC, 60 rpm, 150 ml of liquid volume, erlenmeyer of 250 ml without baffles and cotton closure. Ua of 31.9963 J/min °C, working at 45 ºC, 150 rpm, 150 ml of liquid volume, erlenmeyer of 500 ml with baffles and cotton closure. Ua of 6.0179 J/min °C, working at 35 ºC, 60 rpm, 50 ml of liquid volume, erlenmeyer of 250 ml without baffles and plastic closure. The kLa and Ua values in the alcoholic fermentation and the operation conditions were: kLa of 2.6 x 10-4 s-1 and Ua of 12.8907 J/min °C, working at 35 °C, 150 rpm, 150 ml of liquid volume, Erlenmeyer of 250 ml, with baffles and cotton closure.
