Authors:
G. B. PISHCHIKOV,
doctor of technical sciences, professor, Ural State Economic University
(62 8 Marta St., 620144, Ekaterinburg; tel: +7 922 209-42-07),
L. A. MINUKHIN,
doctor of technical sciences, professor, Ural State Agrarian University
(42 K. Libknehta Str., 620075, Ekaterinburg; tel: +7 902 870-27-59)
Abstract. In the article aspects of application of the method of immobilization of microorganisms in technologies of food manufactures connected with fermentation of substrates are considered. The author’s vision of elements of physics of adsorption-desorption processes of microorganisms on solid packing surfaces is presented with a vertical generator in continuous flow machines. The authors draw the attention of professional readers, as well as students, to the possibility of significant intensification of technological processes by using immobilized microorganisms from the advantages of technologies indicated in the article with the use of immobilized yeast on a regular nozzle-sorbene, two aspects are emphasized: microbiological-biochemical and physical. The latter has not been sufficiently studied yet and we require an increased attention of researchers. Since there is no other way to create the specified velocity differences along the apparatus (system) of the liquid and solid phases, the method of discrete immobilization of microorganisms is applied as an instrument for solving this complex problem. In this case, use the properties of cells to change over time the surface structure of the shell, as well as to select sorbents with different selective properties. The authors show the possibility of obtaining by calculation the forecasting of the biophysical situation in apparatuses and installations of continuous action, in particular fermentation plants. A technique for quantitative description of the process of sorption-desorption of yeast cells is proposed. It is shown that with continuous operation of a longitudinally partitioned apparatus in a stationary mode, the concentrations of fluctuating and adsorbed cells are constant.
Keywords: adsorption, desorption, microorganisms, yeast cells, contact surface.
