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Biological fermentation is a biological process widely used in fields such as food, pharmaceuticals, and chemicals. Its essence is to synthesize target products by utilizing the metabolic activities of microorganisms under specific conditions. The success of the fermentation process is closely related to the precise regulation of the cultivation environment. In order to increase the product yield, shorten the fermentation cycle and ensure the stability of quality, it is necessary to conduct real-time, online monitoring and automatic control of the fermentation parameters. This article will focus on discussing the online monitoring methods, control strategies of several key parameters in the biological fermentation process - pH value, dissolved oxygen concentration (DO), temperature and stirring rate, as well as their significance in practical industrial applications.

In the biological fermentation industry, the energy consumption of fermentation tanks is mainly concentrated in the stirring system and the gas supply system. Especially in large-scale fermentation production (such as enzyme preparations, amino acids, organic acids, antibiotics, etc.), these two parts usually account for 40% to 60% of the total energy consumption. Therefore, optimizing the design of these two subsystems is the key to achieving energy conservation and emission reduction and improving economic benefits.

This paper explores how to design a high-efficiency and low-energy consumption stirring and gas supply system from the dimensions of process requirements, equipment structure, control strategies, etc.

In the field of modern biomanufacturing, fermentation technology, as one of the core links, is widely applied in the industrial production of products such as antibiotics, amino acids, organic acids, enzyme preparations, and vaccines. With the expansion of production scale and the improvement of product quality requirements, the control of equipment cleanliness and aseptic environment during the fermentation process has become increasingly strict. The traditional manual cleaning and sterilization methods can no longer meet the demands of high-frequency, continuous and high-standard production. This paper explores the design principles of Clean-in-Place (CIP) and SIP (Sterilization in-Place) systems and their significant impact on production efficiency.

With the continuous improvement of the performance requirements for tanks in industries such as food, medicine, and biological fermentation, how to ensure that the equipment is easy to clean and disinfect while meeting the pressure resistance capacity has become an urgent problem for design engineers to solve. This article deeply explores the design ideas and specific measures of the tank structure that takes into account both pressure and convenient cleaning from aspects such as design principles, materials and surface treatment, structural optimization, cleaning paths, as well as sealing and drainage.