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Information × Registration Number 0219U003679, 0117U001248 , R & D reports Title Intensification of energy and mass transfer processes in culture media and microbiological fermentation industries in terms of natural oscillations and osmotic pressure popup.stage_title Head Shevchenko Oleksandr Yukhymovych, Доктор технічних наук Registration Date 07-02-2019 Organization National university of food technologies popup.description2 ANAEROBIC AND AEROBIC MASSAGE, ENERGY EXCHANGE, INTENSIFICATION, CULTURAL ENVIRONMENT, MASS MASSAGE, MICROBIOLOGICAL MANUFACTURE, OSCILLATION, OMSOTIC LEVELS. The object of research is the cultural environments of fermentation productions and the dynamics of their material and energy transformations. The purpose of the study is to develop recommendations for the improvement of processes and equipment for anaerobic and aerobic fermentation of sugar-containing environments. The subject of the study is the relationship between physical factors of influence on gas-liquid culture environments in anaerobic fermentation processes in conditions of self-generation of gas phase, hydrodynamics, energy potential, osmotic influences and geometry of fermentation devices. Methods of research - in-depth theoretical analysis of physical, thermodynamic phenomena and experimental verification of individual hypotheses and assumptions. Mathematical formalizations of the dynamics of fermentation processes in the alcohol, brewing and microbiological industries have been created, with the determination of advantages and disadvantages in the technologies used, driving factors and resistance factors; The methods of calculations concerning the interconnections between the hydrodynamic parameters of gas-liquid media and the rate of carbon dioxide synthesis, the model of estimation of energy potentials of gas-liquid environments and the achievement of the conditions of quasicavitational phenomena, the interconnections between the hydrodynamic parameters of the media and the geometric parameters of the apparatuses have been developed. The methods of estimating the effects of oscillations of osmotic pressure on the mass transfer processes and the role of in-depth oscillations of osmotic pressure as reactions of gas-liquid systems on changes in physical pressures have been developed. Recommendations concerning the improvement of anaerobic fermentation technologies have been developed The area of application is alcohol, wine-making, brewing, microbiological industries, as well as the chemical industry associated with the use of gas-based media. The introduction of techniques and recommendations makes it possible to increase the productivity of fermenters, extend the life of their work, reduce the energy costs of distillation processes, and limit environmental pressures on the environment. Product Description popup.authors Бойко О.О. Вінніченко І.М. Васильківський К.В. Костюк В.С. Максименко І.Ф. Марценюк О.О. Мироненко С.М. Соколенко А.І. Степанець О.І. popup.nrat_date 2020-04-02 Close