The effect of rotating magnetic field on the heat transfer process in a magnetically assisted bioreactor was studied experimentally. Experimental investigations are provided for the explanation of the influence of the rotating magnetic field on natural convection. The heat transfer coefficients and the Nusselt numbers were determined as a function of the product of Grashof and Prandtl dimensionless numbers. Moreover, the comparison of the thermal performance between the tested set-up and a vertical cylinder was carried out. The relative enhancement of heat transfer was characterized by the rate of the relative heat transfer intensification. The study showed that along with the intensity of the magnetic field the heat transfer increased.
The main objective of these experiments was to study the oxygen mass transfer rate through the volumetric mass transfer coefficient (kLa) for an experimental set-up equipped with a rotating magnetic field (RMF) generator and various liquids. The experimental results indicated that kLa increased along the magnetic strength and the superficial gas velocity. Mathematical correlations defining the influence of the considered factors on kLa were proposed.
The main aim of this work is to study the thermal efficiency of a new type of a static mixer and to analyse the flow and temperature patterns and heat transfer efficiency. The measurements were carried out for the static mixer equipped with a new mixing insert. The heat transfer enhancement was determined by measuring the temperature profiles on each side of the heating pipe as well as the temperature field inside the static mixer. All experiments were carried out with varying operating parameters for four liquids: water, glycerol, transformer oil and an aqueous solution of molasses. Numerical CFD simulations were carried out using the two-equation turbulence k-ω model, provided by ANSYS Workbench 14.5 software. The proposed CFD model was validated by comparing the predicted numerical results against experimental thermal database obtained from the investigations. Local and global convective heat transfer coefficients and Nusselt numbers were detrmined. The relationship between heat transfer process and hydrodynamics in the static mixer was also presented. Moreover, a comparison of the thermal performance between the tested static mixer and a conventional empty tube was carried out. The relative enhancement of heat transfer was characterised by the rate of relative heat transfer intensification.
In this study, batch fermentation of glucose to ethanol by Saccharomyces cerevisiae (ATCC 7754) was carried out using 2.5 dm3 BioFlo®115 bioreactor. The main objective of this study was to investigate the kinetics of ethanol fermentation by means of the non-structured model. The fermentation process was carried out for 72 h. Samples were collected every 4 h and then yeast growth concentration of ethanol and glucose were measured. The mathematical model was composed of three equations, which represented the changes of biomass, substrate and ethanol concentrations. The mathematical model of bioprocess was solved by means of Matlab/SimulinkTM environment. The obtained results from the proposed model showed good agreement with the experimental data, thus it was concluded that this model can be used for the mathematical modeling of ethanol production.
The aim of the study was to present an experimental investigation of the influence of the RMF on mixing time. The obtained results suggest that the homogenization time for the tested experimental set-up depending on the frequency of the RMF can be worked out by means of the relationship between the dimensionless mixing time number and the Reynolds number. It was shown that the magnetic field can be applied successfully to mixing liquids.