and diameter ratio (H/D) is in the range 2–6. The H:D ratio that is commonly used is 3:1; the
ratio especially used for baker’s yeast production is 6:1.
Hydrodynamics and mass transfer in bubble columns are dependent on the bubble size
and the bubble velocity. As the bubble is released from the sparger, it comes into contact
with media and microorganisms in the column. In sugar fermentation, glucose is converted
to ethanol and carbon dioxide:
(13.3.2.1)
The superficial gas velocity is the air flow rate per unit cross sectional area of the column.
The superficial gas velocity is less than 0.4 ms
1
and media flow rate is based on liquid
velocity. Then, the column may have a hydraulic retention time that is a function of fluid
velocity and column diameter. The liquid velocity is given by:
4
(13.3.2.2)
where, U
g
is the upward gas bubble velocity at the centre of column, the gas superficial
velocity is in the range of 0 U
g
0.4 ms
1
and the column diameter is in the range
0.1 D 7.5 m. The hydraulic retention time is obtained by division of column height and
the actual liquid velocity:
(13.3.2.3)
The mixing time, t
m
is given by:
2
(13.3.2.4)
where, H
L
is the height of bubble column.
Example 1
Let us have a bubble column with an H/D ratio of 3, diameter 0.5 m and a gas flow rate of
0.1 m
3
h
1
,
which gives a superficial gas velocity of 0.25 ms
1
. What would be the liquid
media flow rate?
Solution
Once superficial gas velocity is defined, then liquid velocity is given by (13.3.2.2).
t
H
D
gU
D
m
L
g
11
2
033
Ê
Ë
Á
ˆ
¯
˜
Ê
Ë
Á
ˆ
¯
˜
.
U
Q
A
g
g
Air flow rate
Cross-sectional area
UgDU
gL
09
033
.( )
.
CH O 2CHOH CO
26126 25
2
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