Oxygen transfer measurements during yeast fermentations in a pilot scale airlift fermenter

Abstract

Measurements of oxygen transfer were made during cultivation of the yeast Saccharomyces cerevisiae in a 90–250 litre working volume concentric tube airlift fermenter. Results demonstrated that the rate of oxygen transfer varies with position in the fermenter, being higher in the riser and top-section than in the downcomer and lowest near the base of the fermenter. The time for liquid circulation was generally smaller than the time constant for oxygen transfer (1/kLa) indicating that the rate of oxygen transfer was slow compared to the rate of liquid movement. Measured dissolved oxygen concentrations therefore did not represent the equilibrium arising from the balance between the rates of oxygen transfer and oxygen depletion. Hence measuredkLa values were not representative of local oxygen transfer conditions but instead were indicators of the rate of mass transfer the liquid flow had encountered prior to reaching the point of measurement. Generally the individual rates of oxygen transfer in the vessel were found to increase with increasing vessel height.