Alcohol fermentation tank mixer- Principle
The word 'fenre' refers to the action of yeast, originally derived from the Latin word 'foaming' which produces carbon dioxide (CO2) from fruit juice or sprouted grains. Pasteur discussed the physiological significance of alcohol fermentation and believed that fermentation is the respiration process of yeast in an anaerobic state, which is a form of biological energy acquisition. That is to say, under anaerobic conditions, the raw sugar is decomposed and metabolized by yeast and other biological cells, providing energy to the bacterial cells, and thus obtaining the raw material decomposition products alcohol and CO2. However, fermentation has different meanings for different objects.

Oxygen transfer during fermentation process
In aerobic fermentation, gaseous oxygen must first dissolve in the culture medium before it can be transferred to the surface, and then enter the cell through a series of simple diffusion processes. Participating in biochemical reactions such as bacterial oxidation requires overcoming various obstacles in terms of oxygen supply and demand to complete.

The resistance in terms of oxygen supply is
Gas film resistance between gas mainstream and gas-liquid interface
Gas liquid interface resistance;
The liquid film resistance from the gas-liquid interface to the main flow of the liquid;
Transmission resistance in liquid mainstream

There are aerobic resistance factors
Liquid film resistance on the surface of cells;
Transmission resistance within mycelial clusters (or mycelial clusters)

Cell membrane resistance
The resistance experiment of cell respiration enzyme and oxygen reaction shows that the concentration difference between oxygen in the main stream of liquid and oxygen on the cell wall is very small, which means that the resistance of the liquid film around the cell is very small. When the cell clusters and the diameter of the cell bundle increase, the resistance increases. But stirring can overcome bacterial clumping and increase the relative motion between the liquid and the bacterial cells, reducing membrane thickness and lowering membrane resistance. In the process of oxygen transfer, liquid film resistance is the controlling factor. Therefore, oxygen supply is the limiting factor for aeration fermentation. Due to the insolubility of oxygen in water, the resistance of the liquid film controls the oxygen supply rate. Therefore, the total mass transfer coefficient K1 during the oxygen supply process is approximately equal to the liquid film mass transfer coefficient kL, and the total mass transfer force is (C * - CL). Therefore, the hourly oxygen transfer rate N (Kmol/m2h) at the unit interface is similar to that of many biochemical reactions (such as organic acid, antibiotic, and enzyme fermentation). Fermentation liquids belong to filamentous or spherical non Newtonian systems, with complex rheological properties such as high viscosity and shear thinning. The fermentation process of this non Newtonian system is greatly influenced by the structure of the stirring tank, especially the form of the stirrer. The shear stress changes of the fluid in the tank have a significant impact on the growth of filamentous bacteria. Excessive cutting can easily damage the mycelium, which is not conducive to mycelial growth and fermentation. Insufficient cutting can make the mycelium less susceptible to external forces and result in low mass transfer efficiency. So, in order to achieve good fermentation results, various factors must be comprehensively considered.

Alcohol fermentation tank mixer- Blender design
model
impeller diameter
Shaft length
Shaft Diameter
Discharge volume
stay time
agitation intensity
Mixing time and uniformity
rotational speed
mixing efficiency
Discharge direction
Motor Power
motor speed
Motor Efficiency
Motor installation bending moment
Motor torque
The distance from the dosing tube to the center of the impeller
Gearbox gear oil grade
CFD model diagram