CHARACTERIZATION OF MIXING IN SHAKER TABLE CONTAINERS

被引：19

作者：

GARDNER, J ^{[1
]}

TATTERSON, G ^{[1
]}

机构：

[1] N CAROLINA AGR & TECHNOL STATE UNIV, DEPT CHEM ENGN, GREENSBORO, NC 27411 USA

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1992年 / 39卷 / 07期

关键词：

MIXING MECHANISMS; SHAKER TABLES; TOROIDAL VORTEX;

D O I：

10.1002/bit.260390713

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Mixing in shaker table beakers is studied using dye dispersion to measure mixing times. Experimental conditions range from the laminar regime into the turbulent mixing. Different flow patterns occurring in the beakers are reported for the mixing. The transition Reynolds number is determined. Rotational speed of the table, volume of material to be mixed, and viscosity of the material are studied as to their effects on mixing time. A graphical mixing time correlation is provided which is useful for the translation of mixing from laboratory scale to pilot scale.

引用

页码：794 / 797

页数：4

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