论文部分内容阅读
我厂发酵罐在使用过程中,轴封部位泄漏严重,致使染菌率平均高达12％左右,急需找到改进发酵罐轴封的方法来降低染菌率。 一般情况下,发酵罐轴封的考核指标为耐泄漏时间,即连续运转而不发生泄漏的时间。不同因素对这个指标有不同影响。为了在较短时间内找出各因素对指标的影响趋势,我们采用了正交试验法,具体如下: 1.拟定试验方案 (1)因素水平的选择。经查阅文献及力学分析,我们选择了影响发酵罐轴封耐泄漏时间的4个主要因素为填料室、填料、下轴封和弹簧,分别用A、B、C、D表示。每个因素各选取了3个水平,如表1所示。
During the process of using the fermentation tank of our factory, the leakage of the shaft sealing parts is serious, resulting in the average rate of bacteria up to about 12%. Therefore, we urgently need to find ways to improve the sealing of the fermentor to reduce the rate of bacteria infection. Under normal circumstances, the assessment of fermentation cans seal leak indicator time, that is, continuous operation without leakage time. Different factors have different effects on this indicator. In order to find out the trend of the influence of each factor on the index in a relatively short period of time, we adopt the orthogonal test method as follows: 1. Draw up the experimental plan. (1) The choice of the factor level. After reviewing the literature and mechanical analysis, we selected the four main factors affecting the leaking time of the fermentor shaft seal as packing room, packing, the next shaft seal and the spring, respectively, said A, B, C, D said. Each of the factors selected three levels, as shown in Table 1.