Koval O. Improvement of processes and modernization of equipment fermentation

The thesis is devoted to the review and analysis of the features of fermentation technology. Discusses wine production technology for sparkling wines, especially the secondary fermentation in the production of champagne, fermentation technology environments in the baking industry, fermentation of sugar-containing media technology in the production of ethyl alcohol. The unifying element in the name of "fermentation technology" is the presence of sugar transformation of raw materials in aqueous solutions under the action of the yeast Saccharomyces. An important component in the process of transformation of the feed streams is energy and mass systems. It is shown that a lack of anaerobic fermentation technology is the reaction of microorganisms on the osmotic pressure of the medium. The latter is defined in the beginning of the fermentation the concentration of dissolved solids, which fall as digestion reduces the osmotic pressure, but in connection with the synthesis of ethanol and CO2 has been an increase in this index. The presence of the dispersed gas phase in the liquid determines the possibility of changing the pressure in the gas phase headspace leads to disruption of the thermodynamic equilibrium conditions and environments rise to transients mass transfer between the gas and liquid phases, and microorganisms. It is shown that the pressure in the gas phase and the dispersed gas phase determine the level of potential energy media complemented kinetic energy circulation circuits liquid mixture. Determined that the conservation laws correspond to the stages of transformation of the potential energy of the compressed gas phase in the kinetic energy of the circulation circuits. Last enables to carry out energy pulses through transient magnitude gas-retaining ability. This leads to the possibility of process intensification and mass exchange processes in general. Implementation of transients on the basis of change of pressure in the gas-liquid media may be funded through sequential digestion and accumulation of synthetic gas phase, which has in itself the signs of energy-saving technology. A mathematical formalization of the relationships between the geometry of fermenters and during the process of fermentation in them. Keywords: microorganisms, fermentation technology, the machine, the transients, the kinetic and potential energy, recovery, regeneration, energy-saving technologies.