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发酵罐在发酵工业的发展历程

作者:发酵罐 时间:2018-03-28 08:38
葡萄酒发酵罐在发酵工业的发展史中发挥着重要的作用,其可以划分成五个阶段。在19世纪以前是第一个阶段。当时只限于含酒精饮料和醋的生产。虽然在古埃及已经能酿造啤酒,但一直到17世 信息摘要:
葡萄酒发酵罐 在 发酵 工业的发展史中发挥着重要的作用,其可以划分成五个阶段。在19世纪以前是个阶段。当时只限于含酒精饮料和醋的生产。虽然在古埃及已经能酿造啤酒,但直到17世纪才能在容量为1500桶(桶相当于110升)的

发酵罐在发酵工业的发展历程

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发酵罐在发酵工业的发展历程

葡萄酒发酵罐发酵工业的发展史中发挥着重要的作用,其可以划分成五个阶段。在19世纪以前是个阶段。当时只限于含酒精饮料和醋的生产。虽然在古埃及已经能酿造啤酒,但直到17世纪才能在容量为1500桶(桶相当于110升)的木质大桶中进行次真正的大规模酿造。即使在早期的酿造中,也尝试对过程的控制。历史记载,在1757年已应用温度计;在1801年就有了原始的热交换器。在18世纪中期,Cagniard-Latour,Schwann和Kutzing分别证实了酒精发酵中的酵母活动规律。Paster终使科学界信服在发酵过程中酵母所遵循的规律。在18世纪后期,Hansen在Calsberg酿造厂中开始其开拓工作。他建立了酵母单细胞分离和繁殖,提供春种培养技术,并为生产的初始培养形成套复杂的技术。在英过麦酒酿造中并未运用春种培养。确切地说,许多小型的传统麦酒酿造过程,至尽仍在使用混合酵母。

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在60年代初期,许多跨过公司决定研究生产微生物细胞作为饲料蛋白质的来源,推动了技术进展。这时期,可视作发酵工业的第四阶段。的有机械搅拌发酵罐的容积,已经从第三阶段时的80M3扩大到150M3。由于微生物蛋白质的售价较低,所以必需比其他发酵产品的生产规模更大些。如以烃为碳源,则在发酵时对氧的需求量增加,因而不需要机械搅拌的高压喷射和强制循环的发酵罐应运而生。这种过程如果进行连续操作,则更为经济。这个阶段中,工业上普遍采用分批培养和分批补料培养法。连续发酵是向发酵罐中连续注入新鲜培养基,以促使微生物连续生长,并不断从中取出部分培养液,它在大工业中的应用为有限。与此同时,酿造业中也研究连续发酵的潜力,但在工业中应用的时间短。如ICI公司还在使用3000M3规模连续强制循环发酵罐。超大型的连续发酵的操作周期已可超过100天,其问题是染菌。严重性已大大超过1940年代的抗生素生产。这类发酵罐的灭菌,是通过下列手段而达到的:即高度标准化的发酵罐结构、料液的连续灭菌和利用电脑控制灭菌

 

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文章标题:发酵罐在发酵工业的发展历程

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