Z Buzás, K Dallmann, L Boross, B Szajáni, G Horváth
{"title":"Factors influencing the operation of a vertical bioreactor segmented with perforated plates.","authors":"Z Buzás, K Dallmann, L Boross, B Szajáni, G Horváth","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Factors influencing the operation of a vertical bioreactor segmented with perforated plates supporting immobilized yeast cells were studied. It was found that the most important factors are the length-diameter (L/D) ratio of the reactor and the dilution rate. It was supposed that the optimal L/D ratio is about 1. The operation of the reactor was more favourable at a low liquid phase-solid phase ratio. The spatial distribution of the biocatalyst had only a slight, if any effect. The periodically changed direction of feed flow has no improving effect on the fermentation process.</p>","PeriodicalId":77479,"journal":{"name":"Acta biochimica et biophysica Hungarica","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1990-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta biochimica et biophysica Hungarica","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
Factors influencing the operation of a vertical bioreactor segmented with perforated plates supporting immobilized yeast cells were studied. It was found that the most important factors are the length-diameter (L/D) ratio of the reactor and the dilution rate. It was supposed that the optimal L/D ratio is about 1. The operation of the reactor was more favourable at a low liquid phase-solid phase ratio. The spatial distribution of the biocatalyst had only a slight, if any effect. The periodically changed direction of feed flow has no improving effect on the fermentation process.
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