DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION

The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and brewing industries is accompanied by the presence of transients in the state of sa...

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Autores principales:	Olexandr SHEVCHENKO, Anatoliy SOKOLENKO, Konstantin VASYLKIVSKY, Oleg STEPANETS
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	desaturation gas-liquid medium gas-retaining ability mass transfer hydrostatic pressure solubility Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a380dc0fc0f442f1a527321093c227d5
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spelling	oai:doaj.org-article:a380dc0fc0f442f1a527321093c227d52021-12-02T19:35:52ZDESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION2068-66092559-6381https://doaj.org/article/a380dc0fc0f442f1a527321093c227d52018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/579/548https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and brewing industries is accompanied by the presence of transients in the state of saturation on СО2. It is determined that the level of carbon dioxide accumulation increases due to physical and hydrostatic pressures and the latter one is determined by the geometrical parameters of fermentation vehicles, but the quantitative desaturation per unit volume of the medium does not depend on hydrostatic pressure. Quantitative desaturation of CO2 depends on the pressure differences in the ingenious volume. It is shown that the restoration of the sorption properties of the liquid phase is possible due to combinations of reduction and subsequent increase of physical pressure. The analytical dependences on determination of interconnections of physical parameters in digestible media are given.Olexandr SHEVCHENKOAnatoliy SOKOLENKOKonstantin VASYLKIVSKYOleg STEPANETSStefan cel Mare University of Suceavaarticledesaturationgas-liquid mediumgas-retaining abilitymass transferhydrostatic pressuresolubilityFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 192-196 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	desaturation gas-liquid medium gas-retaining ability mass transfer hydrostatic pressure solubility Food processing and manufacture TP368-456
spellingShingle	desaturation gas-liquid medium gas-retaining ability mass transfer hydrostatic pressure solubility Food processing and manufacture TP368-456 Olexandr SHEVCHENKO Anatoliy SOKOLENKO Konstantin VASYLKIVSKY Oleg STEPANETS DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
description	The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and brewing industries is accompanied by the presence of transients in the state of saturation on СО2. It is determined that the level of carbon dioxide accumulation increases due to physical and hydrostatic pressures and the latter one is determined by the geometrical parameters of fermentation vehicles, but the quantitative desaturation per unit volume of the medium does not depend on hydrostatic pressure. Quantitative desaturation of CO2 depends on the pressure differences in the ingenious volume. It is shown that the restoration of the sorption properties of the liquid phase is possible due to combinations of reduction and subsequent increase of physical pressure. The analytical dependences on determination of interconnections of physical parameters in digestible media are given.
format	article
author	Olexandr SHEVCHENKO Anatoliy SOKOLENKO Konstantin VASYLKIVSKY Oleg STEPANETS
author_facet	Olexandr SHEVCHENKO Anatoliy SOKOLENKO Konstantin VASYLKIVSKY Oleg STEPANETS
author_sort	Olexandr SHEVCHENKO
title	DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
title_short	DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
title_full	DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
title_fullStr	DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
title_full_unstemmed	DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
title_sort	desaturation of cultural media in processes of anaerobic fermentation
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/a380dc0fc0f442f1a527321093c227d5
work_keys_str_mv	AT olexandrshevchenko desaturationofculturalmediainprocessesofanaerobicfermentation AT anatoliysokolenko desaturationofculturalmediainprocessesofanaerobicfermentation AT konstantinvasylkivsky desaturationofculturalmediainprocessesofanaerobicfermentation AT olegstepanets desaturationofculturalmediainprocessesofanaerobicfermentation
_version_	1718376397597048832

DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION

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