Copyright 8 1997 by Noyes Publications No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the Publisher. Library of Congress Catalog Card Number: 96-29055 Printed in the United States

The second edition ofthe Fermentation andBiochemica1 Engineer￾ing Handbook, like the previous edition, is intended to assist the develop￾ment, design and production engineer who is engaged in the fermentation industry. Particular emphasis is give to those unit operations most frequently encountered in the commercial production ofchemicals and pharmaceuticals via fermentation

The purpose ofthis chapter is to review various forms of solids dryers and auxiliary components. It is intended to be a practical guide to dryer selection (as opposed to the theory of drying, which is addressed in various technical manuals referenced in the bibliography). From a microscopic

Common, everyday water is a major consideration in a pharmaceu￾tical plant. The final product or any of its intermediate materials can only be as contaminant-free as the water available at that stage. Water may be an ingredient or used principally to wash and rinse product contact components and equipment. Water is also used to humidiethe air, to generate clean steam for sterilization, to cool or heat, as a solvent, for drinking and sanitary uses, etc. To better control this critical media

3.0 BIOREACTORS FOR PLANT CELL TISSUE AND ORGAN CULTURES fly Shinsaku Takayama) 3.1 Background of the Technique-Historical Overview HaberlandtL'] first reported plant cell, tissue, and organ cultures in 1902. He separated plant tissues and attempted to grow them in a simple nutrient medium. He was able to maintain these cells in a culture medium for

2.1 The Microbiological Laboratories Isolation of organisms for new products normally does not occur in laboratories associated with production cultures, however, production (mi￾crobiological) laboratories frequently do mutation and isolation work to produce strains with higher yields, to suppress a by-product, to reduce the formation of a surfactant, to change the physical properties of the broth to facilitate the product recovery

When designing a fermenter, one primary consideration is the removal of heat. There is a practical limit to the square feet of cooling surface that can be achieved from a tank jacket and the amount of coils that can be placed inside the tank. The three sources of heat to be removed are from the cooling of media after batch sterilization, from the exothermic fermentation process

A common problem for a biochemical engineer is to be handed a microorganism and be told he has six months to design a plant to produce the new fermentation product. Although this seems to be a formidable task, with the proper approach this task can be reduced to a manageable level. There are many ways to approach the problem of optimization and design of a fermentation process

The theoretical concepts underlying filtration can be applied towards practical solutions in the field. Comprehension of the basic principles is necessary to select the proper equipment for an application. Theory alone, however, can never be the basis for selection of a filter. Filtration belongs to the physical sciences, and thus conclusions must be based on experimental assay. It is, however, helpful in understanding why a slurry is more suitable for one design of filtration equipment than another

“Evaporation is the removal of solvent as a vapor from a solution or slurry. The vapor may or may not be recovered, depending on its value. The end product may be a solid, but the transfer of heat in the evaporator must be to a solution or a suspension of the solid in liquid if the apparatus is not to be classed as a dryer. Evaporators are similar to stills or re-boilers of distillation