DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION

Abstract

The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and brewing industries is accompanied by the presence of transients in the state of saturation on СО2. It is determined that the level of carbon dioxide accumulation increases due to physical and hydrostatic pressures and the latter one is determined by the geometrical parameters of fermentation vehicles, but the quantitative desaturation per unit volume of the medium does not depend on hydrostatic pressure. Quantitative desaturation of CO2 depends on the pressure differences in the ingenious volume. It is shown that the restoration of the sorption properties of the liquid phase is possible due to combinations of reduction and subsequent increase of physical pressure. The analytical dependences on determination of interconnections of physical parameters in digestible media are given.

Keywords

• desaturation
• gas-liquid medium
• gas-retaining ability
• mass transfer
• hydrostatic pressure
• solubility