The Effect of Natural Oils on Oxygen Mass Transfer in an Agitated and Aerated Fermentor

• Main Authors: Chuang Wu Jen, 莊武蓁
• Other Authors: Hwai Shen Liu
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/58928503789245453949

碩士 === 國立臺灣大學 === 化學工程研究所 === 81 === The effect of natural oils on oxygen overall mass transfer coefficient, Ka, in an agitatedand aerated tank was studied. Lard oil, olive oiland castor oil were investigated. The results showed that the addition of the oils could cause severe decrease in Ka compared with that of pure water. However, Ka became greater than that of pure water when the volume fraction of oils reached 0.25% at agitation rate of 400rpm. Among the oils studied, in general,Ka was the least when the more viscous castor oil was used. In a 2-day yeast cultivation, a comparison between 1% olive oil and 0.1% polypropylene glycol (ppg, a commercial antifoam) was made. The results indicated that the olive oil had K 2 to 4 times of that of the ppg and more cells wereproduced with olive oil as antifoam.