INLET AND OUTLET GASES OF A FERMENTOR

Air is required during aerobic fermentation in fermentors. Air is pumped by compressors or air pump through air filters and into the broth. Bubbles of air which passed through the broth will then escape through the exhaust port through the condensers and released into the environment

The characteristics of the inlet gas that enters the fermentor and the exhaust gas which leaves through the condensers show different physical, chemical and microbiological characteristics as shown:

CHARACTERISTICS.......INLET AIR.........EXHAUST AIR

Moisture content .............Low.......................High

Temperature ...................Low ......................High

Oxygen content ..............High ......................Low

Carbon dioxide content ..Low ......................High

Metabolic products --- ................................High

Microorganisms --- ......................................High

A continuous flow of air through the fermentor if not regulated by a condenser will result in the loss of water from the broth. This is crucial in fermentation that occur iver long periods

There is the danger if an improper filter is placed at the exhaust could result in wetting and clogging the exhaust filter