Complete Dairy Processing fermentation tank fermentation equipment
Fermentation tank introduction:
Fermentation tank, dairy products, alcoholic fermentation process is a sterile, pollution-free process. The fermentation tank uses a sterile system to avoid and prevent microbial contamination in the air, greatly extending the shelf life of your product and the purity of the product. We have specially designed and installed sterile breathing stomata or sterile positive pressure fermentation system on the tank. The tank body is provided with a Milo board or a labyrinth jacket, which can be heated or cooled by circulating heating or cooling medium. The capacity of the fermentation tank is from 300 to 50000L with various specifications. According to the scope of use, fermentation tanks can be divided into biological fermentation tanks, beer fermentation tanks, wine fermentation tanks and so on. Fermentation tanks are widely used in dairy products, beverage bioengineering, pharmaceuticals, fine line chemical industries and other industries. The tank body is equipped with interlayers, thermal insulation layers, which can be heated, cooled and insulated. The tank body and the upper and lower filling heads (or prototypes) are processed by spinning R angles. The inner wall of the tank is mirror-polished without hygienic dead ends. The fully enclosed design ensures that the materials are always mixed and fermented in a pollution-free state. Breathing holes, CIP cleaning nozzles, manholes and other devices.
Classification of fermentation tanks:
1. Classify by microbial growth and metabolism needs
Aerobic: Antibiotics, enzyme preparations, yeast, amino acids, vitamins and other products are carried out in aerobic fermentation tanks; strong aeration is required for the purpose of improving the mass transfer coefficient of oxygen in the fermentation broth. Anaerobic: Anaerobic fermentation tank is used for acetone butanol, alcohol, beer, lactic acid, etc. No ventilation is required.
2. Classified according to the characteristics of fermentation tank equipment
Mechanical stirring ventilated fermentation tanks: including circulation type, such as wood type fermentation tank, Venturi tube fermentation tank, and non-circulation type ventilation fermentation tank and self-priming fermentation tank. Non-mechanical agitated and ventilated fermentation tanks: Including circulating air-lifting, liquid-lifting fermentation tanks, and non-circulating tube-type and jet-type fermentation tanks. The two types of fermentation tanks use different methods to fully mix the three phases of gas, solid and liquid in the fermentation tank, so as to meet the needs of oxygen for microbial growth and product formation.
3. Classification by volume
Generally speaking, those below 500L are laboratory fermentation tanks; 500-5000L are pilot fermentation tanks; above 5000L are production scale fermentation tanks.
Closed anaerobic fermentation tank
The requirements for this type of fermentation tank are: can be closed; can withstand a certain pressure; there are cooling equipment; minimize the device in the tank, eliminate dead corners, and facilitate cleaning and sterilization.
Both alcohol and beer are susceptible to aerobic fermentation. The fermentation tank does not need to pass in expensive sterile air, so it is much simpler to scale up, manufacture and operate the equipment than aerobic fermentation equipment. Its volume is often greater than 50m3, H: Dt = 1-2, and the top and bottom of the tank are tapered. There are material ports, cooling water ports, CO2 and gas outlets, manholes and pressure gauge openings in the upper part. The temperature control adopts a combination of a coil in the tank and a direct water spray on the outer wall of the tank, and the discharge pipe is at the bottom of the tank.
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