發(fā)酵過程優(yōu)化與控制技術(shù)研究-在線瀏覽
2025-02-22 00:50本頁面
【正文】 200200400600C u l t u r e t i m e ( h )Agitation speed (rpm)0 5 10 15 200100200300400500C u l t u r e t i m e ( h )Broth viscosity (mPas)0 5 10 15 200204060C u l t u r e t i m e ( h )KLa (h1)0 5 10 15 200306090120C u l t u r e t i m e ( h )DO level (%)( a ) ( b )( c ) ( d )有效攪拌區(qū)域控制模型的混合與傳質(zhì)動力學(xué) (Va=1） 剪切力對菌體形態(tài)影響 理想 HA發(fā)酵模式：低剪切、高傳質(zhì)、高溶氧 溶氧水平 溶氧傳遞系數(shù) 表觀粘度 攪拌轉(zhuǎn)速 30 降解透明質(zhì)酸提高發(fā)酵過程的混合及傳質(zhì)效率 問題 高粘度和低溶氧傳遞速率是 HA發(fā)酵過程的重要瓶頸 氧化還原降解 HA提高混合與傳質(zhì)效率 871.681044.701114.151216.451408.651601.521728.593357.561044.061149.601383.451410.401631.192920.223429.38 8 9 9 0 9 1 9 2 9 3 9 4 9 5 9 6 9 7 9 8 9 9 1 0 0 1 0 1 1 0 2 1 0 3 1 0 4 1 0 5%T 1 0 0 0 1 5 0 0 2 0 0 0 2 0 0 0 2 5 0 0 3 0 0 0 3 5 0 0 4 0 0 0 W a v e n u m b e r s ( c m 1 )HM W HALMW HA871.681044.701114.151216.451408.651601.521728.593357.561044.061149.601383.451410.401631.192920.223429.388 99 09 19 29 39 49 59 69 79 89 91 0 01 0 11 0 21 0 31 0 41 0 5%T871.681044.701114.151216.451408.651601.521728.593357.561044.061149.601383.451410.401631.192920.223429.38%TFTIR分析結(jié)果 過氧化氫 /抗壞血酸氧化還原降解 HA 氧化還原降解 HA沒有破壞其基本結(jié)構(gòu)單元 0 5 10 15 20051015C u l t u r e t i m e ( h )Cell concentration (g/L)0 5 10 15 20020406080C u l t u r e t i m e ( h )Sucrose concentration (g/L)0 5 10 15 200
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