POINTS TO BE CONSIDERED FOR FERMENTOR DESIGN AND CONSTRUCTION

POINTS TO BE CONSIDERED FOR FERMENTOR DESIGN

AND CONSTRUCTION
SERVICE PROVISIONS FOR A
FERMENTATION PLANT
FERMENTOR DESIGN
FERMENTOR DESIGN
TYPICAL STIRRED AERATED FERMENTOR
TYPICAL FERMENTOR
 SIZES OF A TYPICAL FERMENTOR

• Fermentors are available in varying sizes. Sizes stated

based on total volume capacity of the fermentor
HEAD SPACE:
• Actual operating volume in a fermentor is always less
than the total volume because a head space must be
left at the top of the fermentor above the liquid
medium
Role of Head space:
• To allow splashing, foaming, aeration of the liquid
• Head space usually occupies a fifth to a quarter or more
volume of the fermentor.
 SIZES OF A TYPICAL FERMENTOR

SMALL LABORATORY FERMENTORS:

1 - 2 Lt to 12 - 15 Lt

PILOT PLANT FERMENTORS:

25 -100 gallons and upto 2000 gallons

LARGER FERMENTORS FOR INDUSTRIAL PRODUCTIONS:

5000 or 10,000 gallons total capacity to 100,000 gallons

HORTON SPHERES:
Are in the shape of a sphere, 250,000 – 500,000 gallon total capacity
 SMALL LAB SCALE FERMENTORS

• USED IN GROUPS OF 2 TO 3 OR MORE

• ALLOW FLEXIBILITY IN RESEARCH AND DEVELOPMENT OF

FERMENTATION PROCESSES

• SEVERAL EXPERIMENTAL VARIABLES WITH ADEQUATE CONTROLS CAN

BE TESTED SIDE BY SIDE IN THESE FERMENTORS.

• USED IN SCALE-UP TO FERMENTATIONS IN MUCH LARGER

FERMENTATION TANKS.

• USED IN INOCULUM DEVELOPMENT FOR INOCULATION INTO LARGER

TANKS