Abstract
AbstractThis is the first part of a systematic study on the mechanisms of the Waldhof fermentor. When an agitator is rotating in a liquid, a vortex will develop on the surface. Air is dispersed into the liquid when the vortex is deep enough to reach the agitator. This is the basic mechanism of air dispersion in a Waldhof fermentor. In this work, experimental results, empirical correlations, and theoretical equations were obtained to relate the vortex depth to a number of physical factors including agitator diameter, agitator speed, tank diameter, liquid depth, liquid viscosity, and so on. The vortex depth was found a function of both Reynolds number and Froude Number.
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