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    冯涛, 夏建业, 储炬. 带档板摇瓶中流场数值模拟及克拉维酸发酵培养研究[J]. 华东理工大学学报(自然科学版), 2021, 47(5): 584-591. DOI: 10.14135/j.cnki.1006-3080.20200903030
    引用本文: 冯涛, 夏建业, 储炬. 带档板摇瓶中流场数值模拟及克拉维酸发酵培养研究[J]. 华东理工大学学报(自然科学版), 2021, 47(5): 584-591. DOI: 10.14135/j.cnki.1006-3080.20200903030
    FENG Tao, XIA Jianye, CHU Ju. Numerical Simulation of Baffled Flask Flow Field and Study on Clavulanic Acid Fermentation Culture[J]. Journal of East China University of Science and Technology, 2021, 47(5): 584-591. DOI: 10.14135/j.cnki.1006-3080.20200903030
    Citation: FENG Tao, XIA Jianye, CHU Ju. Numerical Simulation of Baffled Flask Flow Field and Study on Clavulanic Acid Fermentation Culture[J]. Journal of East China University of Science and Technology, 2021, 47(5): 584-591. DOI: 10.14135/j.cnki.1006-3080.20200903030

    带档板摇瓶中流场数值模拟及克拉维酸发酵培养研究

    Numerical Simulation of Baffled Flask Flow Field and Study on Clavulanic Acid Fermentation Culture

    • 摘要: 提出了一种用于模拟摇瓶内气液两相流动的计算流体力学模型−旋转离心加速度模型,利用该模型成功模拟了摇瓶内的气液两相流动,并分别考察了摇瓶挡板、转速、装液量等参数对传质及剪切环境的影响。结果表明:摇瓶内加装挡板可增加气液传质能力,并且提供了更大的剪切环境;提高转速有利于提升气液传质能力,特定转速下存在提供最大气液传质能力的最佳装液量。最后,利用流场模拟结果,分析了带挡板摇瓶较不带挡板摇瓶对克拉维酸种子及其发酵培养结果更好的原因。该文方法可推广到其他品种发酵摇瓶的流场分析。

       

      Abstract: A computational fluid dynamics model named the centrifugal acceleration model for simulating gas-liquid two-phase flow in a shake flask was proposed. The model was successfully applied to investigate effects of baffles, rotation speed and filling volume on the mass transfer and shearing environment in the shake flask flow field. The results show that the presence of the baffle increases the gas-liquid oxygen transfer capacity inside the flask and provides a larger shearing environment than the unbaffled flask; Higher rotation speed is favorable for the gas-liquid mass transfer ability, and the optimal liquid volume exists for a specific rotation speed that provides the best gas-liquid oxygen mass transfer capacity. Finally, the flow field simulation results were analyzed for interpreting the better result for clavulanic acid seed and fermentation process in baffled flask. The method formed in this paper can be extended to the fermentation analysis of other products.

       

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