SS316 Reactor

The SS316 reactor generally consists of accessories such as the reactor body, jacket, stirrer, and seal. The kettle body is the core component of a stainless steel reaction kettle, made of 316L stainless steel plate, used to contain the reaction solution.

A jacket is a layer of cavity outside the kettle used for heating or cooling the reaction liquid. A stirrer is used to stir the reaction solution and promote chemical reactions. The seal is a key component of the reactor, used to ensure the sealing performance of the reactor body, prevent the leakage of reaction liquid and the entry of external impurities into the reactor.

Chromium plays a crucial role in it. It not only determines the key characteristics of stainless steel such as corrosion resistance, mechanical properties, and high temperature resistance, but also has a profound impact on the overall performance of stainless steel by stabilizing the austenite phase, slowing down intergranular corrosion, improving wear resistance, and enhancing processing performance.

When designing and using, the role and characteristics of chromium should be fully considered to ensure the stable operation and long-term effectiveness of the equipment.

We provide SS316 reactor, please refer to the following website for detailed specifications and product information.

Product: https://www.achievechem.com/chemical-equipment/stainless-steel-reactor.html

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Stainless steel 316, also known as UNS S31600, is a corrosion-resistant stainless steel alloy. It belongs to a kind of austenitic stainless steel and contains a certain proportion of alloying elements such as chromium, nickel and molybdenum.

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There are many kinds of stirring methods for SS316 reactor, and the common ones include the following:

• Mechanical stirring: Mechanical stirring is one of the most common stirring methods. It uses a power-driven stirring device (such as paddle, propeller or propeller) to rotate in the reaction kettle to realize the stirring and mixing of liquid.
• Magnetic stirring: Magnetic stirring is to drive the magnetic stirrer in the reaction kettle to rotate through an external magnetic field, so as to realize stirring and mixing. Magnetic stirrer usually consists of motor and magnetic stirrer.
• Gas stirring: Gas stirring is realized by injecting gas into the reaction liquid through a gas nozzle or a deflector. The formation and movement of bubbles produce the stirring effect of liquid.
• Ultrasonic stirring: Ultrasonic stirring is to generate high-frequency vibration through an ultrasonic vibrator, so that liquid molecules move violently, thus realizing stirring and mixing. Ultrasonic agitator usually consists of ultrasonic generator and vibrator.
• Bridge-type mixing: Bridge-type mixing is carried out by two mixing devices suspended on the bridge above the reaction kettle. This method is suitable for large reactors or containers, and can provide greater stirring capacity and uniformity of liquid stirring.

SS316 reaction kettle is suitable for the enzymatic reaction of many kinds of enzymes, especially suitable for the enzymatic process which requires high corrosion resistance and sanitary level of equipment material and mild reaction conditions. The following are the specific scope of application and reasons:

► Applicable enzymes
1) Protease
Alkaline protease (e.g. Bacillus licheniformis source): high activity in the range of pH 8-10, commonly used in the hydrolysis of plant proteins (e.g. soybean, wheat).
Neutral proteases (e.g. Bacillus subtilis source): stable at pH 6.5-7.5, suitable for enzymatic hydrolysis of animal proteins (e.g. whey protein).
Flavour proteases: used to modify peptide chain ends, reduce bitterness and enhance the flavour of hydrolysed products.
2) Lipase
Trichoderma harzianum lipase: stable in organic solvents, suitable for transesterification of fats and oils (e.g. biodiesel preparation) or ester synthesis.
Antarctic pseudo-saccharomyces yeast lipase: better temperature resistance, can be used in the hydrolysis of fats and oils to produce fatty acids and glycerol.
3) Glycosidase
Cellulase: breaks down cellulose in plant cell walls to release soluble sugars, suitable for fruit and vegetable processing or biomass conversion.
Pectinase: decompose pectin, improve juice yield, commonly used in fruit and vegetable juice clarification.
4) Oxidoreductase
Glucose oxidase: catalyses the oxidation of glucose to produce gluconic acid, used in food preservation or gluconate preparation.
Catalase: decompose hydrogen peroxide to avoid oxidative damage, commonly used in food preservation or biosensor.

► Reason for application
1) Material corrosion resistance
SS316 stainless steel containing molybdenum (Mo), strong resistance to pitting and crevice corrosion, suitable for enzymatic systems containing acids, alkalis, salts or organic solvents, to avoid the leaching of metal ions affecting enzyme activity.
2) Sanitary requirements
Polished inner wall (Ra≤0.4μm) is easy to clean and sterilise, meets GMP standards for food/pharmaceutical industry and reduces the risk of microbial contamination.
3) Temperature and pressure control
Jacket design allows precise temperature control (±1℃) to meet the sensitivity of enzymatic reaction (e.g. 45-65℃ for protease, 30-60℃ for lipase).
Can withstand certain pressure (e.g. 0.5-1.0 MPa), suitable for high pressure homogenisation or gas-liquid reaction.
4) Stirring and Mass Transfer
Mechanical stirring or magnetic stirring system can enhance mass transfer, avoid local overheating or uneven substrate concentration, and improve the enzyme digestion efficiency.

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