Abstract
In order to save research expense in pilot experiments and to shorten the research period, a direct method for scaling-up a fermentation process from shaking flasks to commercial scale fermentors would be advantageous. Since a better understanding of shaking - flask performance should make this possible, power consumption, oxygen transfer rate, heat transfer rate and evaporation rate were measured in creased flasks under various shaking conditions.
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References
Sumino Y, Akiyama S, Fukuda H (1972) Performance of the Shaking Flask ( I) Power Consumption. J Ferment Technol 50: 203–208
Sumino Y, Akiyama S (1987) Measurement of the Overall Volumetric Coefficient of Heat Transfer of a Shaking-Flask. J Ferment Technol 65: 285–289
Sumino Y, Akiyama S (1987) Measurement of the Evaporation Rate of Liquid in a Shaking Flask. J Ferment Technol 65: 291–294
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© 1992 Springer-Verlag Tokyo
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Sumino, Y. (1992). Measurement of Shaking-Flask Performance and Its Application to Scaling-Up a Fermentation Process to a Stirred-Tank Fermentor. In: Furusaki, S., Endo, I., Matsuno, R. (eds) Biochemical Engineering for 2001. Springer, Tokyo. https://doi.org/10.1007/978-4-431-68180-9_55
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DOI: https://doi.org/10.1007/978-4-431-68180-9_55
Publisher Name: Springer, Tokyo
Print ISBN: 978-4-431-68182-3
Online ISBN: 978-4-431-68180-9
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