The lecture is composed of two parts: Biological Aspects, and Process and Mechanical Fermenter Design.

(A) Biological Aspects (Zell)

• Biological aspects of fermenter design
• Modelling of microorganism growth mechanisms

(B) Process and Mechanical Fermenter Design (Schneider)

• Continuity laws for mass, energy and impulse
• Flow patterns in stirred tanks, types of impellers
• Scaling-up of mixing processes
• Principles of flow simulation
• Mechanical design of fermenters

• Dunn, I.J.; Heinzle, E.; Ingham, J.; Prenosil, J.E.: Biological Reaction Engineering; Wiley-VCH, 2003
• Chmiel, H.: Bioprozesstechnik; Elsevier Spektrum Akademischer Verlag, 2006
• Subramanian, G.: Bioseparation and Bioprocessing; Wiley VCH, 2nd edition 2007
• Handbook of Mixing / Handbuch der Rührtechnik; EKATO Rühr- und Mischtechnik GmbH, 1st ed. 1991 (in English), 2nd ed. 2000 (in German)
• Ullmann’s Biotechnology and Biochemical Engineering; Wiley VCH, 2007
• Layout of pressure vessels - cylinder and spherical shells under internal overpressure; AD work sheets B0 and B1 (in German); Beuth Verlag
• Zierep, J.: Ähnlichkeitsgesetze und Modellregeln; Braun Verlag, Berlin 1991

Two projects are currently offered:

• Fermentation: The students produce independently under guidance a product to be selected (for example Xanthan-gum or baking yeast) in a fermenter. This includes timing, preparation, and performing the fermentation, as well as processing and examination of the product.
• Scale-up of Mixing Processes: In open mixing vessels the conditions in stirred fermenters are simulated by means of model liquids. Possible aspects:
• Development of a model liquid simulating a fermentation broth
• Selection of a suitable type of stirrer, determination of required speeds and power inputs
• Observation of the flow mechanics in stirred tanks
• Rheology: correlation between viscosity curves of liquids and viscosities effective in stirred tanks
• Measurement of the effect of viscosity on mixing time and mass transfer in model liquids
• Determination of the shear sensitivity of micro-organisms and liquids containing organic components
• Development of scale-up rules for selected mixing tasks from experiments in two different scales (3 and 30 ltr volume)

• Zell, C.; Wilke, A.: Technical School Fermentation; laboratory instructions, HSO 2009ff
• Schneider, T.: Technical School Scale-up of Mixing Processes; laboratory instructions, HSO 2016
• Dunn, I.J.; Heinzle, E.; Ingham, J.; Prenosil, J.E.: Biological Reaction Engineering; Wiley-VCH, 2003
• Handbook of Mixing / Handbuch der Rührtechnik; EKATO Rühr- und Mischtechnik GmbH, 1991 / 2000+2012
• Stieß, M.: Mechanische Verfahrenstechnik, volumes 1 and 2; Springer, 2002
• Maßstabsvergrößerung / Scale-up, Praktikum Bioreaktionstechnik; TU Berlin
• Forschner, P.; Krebs, R.; Schneider, T. et al: Scale-up Procedures for Power Calculation in Mixing of non-Newtonian Liquids; AIChE Symposium Series No. 286, volume 88 (1992), pp. 38-43
• Nienow, A.: Scale-up, scale-down of stirred bioreactors; Bioreactor Eng. Course; Otocec 1987
• C.Buurman et al: Scaling-Up Rules for Solids Suspension in Stirred Vessels; Proc. 5^th European Conf. Mixing, 1985, pp.15ff, and Chem. Eng. Sci 41/11 (1986), pp. 2865ff
• Rieger, F.; Novak, V.: Power Consumption Scale-up in Agitating Non-Newtonian Fluids; Chem. Eng. Sci. 29 (1974), pp. 2229ff
• Nishikawa, M. et al: Scale-up of l/l phase mixing vessel; J. Chem. Eng. Japan 20/5 (1987), pp. 454ff
• Mersmann, A. et al: Auslegung und Maßstabsvergrößerung von Rührapparaten; Chem.-Ing.-Tech. 47/23 (1975), pp. 953ff