REGIME ANALYSIS OF THE BAKER'S YEAST PRODUCTION.

A. P.J. Sweere; J. R. Mesters; K. Ch A.M. Luyben; N. W.F. Kossen

REGIME ANALYSIS OF THE BAKER'S YEAST PRODUCTION.

A. P.J. Sweere^*, J. R. Mesters, K. Ch A.M. Luyben, N. W.F. Kossen

^*Korrespondierende/r Autor/-in für diese Arbeit

Institut für Biochemie

Technische Universiteit Delft

8 Zitate (Scopus)

Abstract

By means of regime analysis an estimation can be made of the performance of a fermentor. The analysis, based on a comparison of the characteristic times of the mechanisms relevant to the process, gives an indication of the rate limiting mechanisms and if there will be any fluctuations in e. g. concentration. In the baker's yeast production the mixing and oxygen transfer determine the performance of the fermentor and are responsible for a fluctuating environment. The influence of a fluctuating oxygen concentration was investigated at laboratory scale. The fermentation capacity of a culture exposed to fast fluctuations corresponds to the fermentation capacity of a culture under aerobic conditions.

Originalsprache	Englisch
Publikationsstatus	Veröffentlicht - 1986

Strategische Forschungsbereiche und Zentren

Forschungsschwerpunkt: Infektion und Entzündung - Zentrum für Infektions- und Entzündungsforschung Lübeck (ZIEL)

UN SDGs

Dieser Output leistet einen Beitrag zu folgendem(n) Ziel(en) für nachhaltige Entwicklung

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abstract = "By means of regime analysis an estimation can be made of the performance of a fermentor. The analysis, based on a comparison of the characteristic times of the mechanisms relevant to the process, gives an indication of the rate limiting mechanisms and if there will be any fluctuations in e. g. concentration. In the baker's yeast production the mixing and oxygen transfer determine the performance of the fermentor and are responsible for a fluctuating environment. The influence of a fluctuating oxygen concentration was investigated at laboratory scale. The fermentation capacity of a culture exposed to fast fluctuations corresponds to the fermentation capacity of a culture under aerobic conditions.",

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AB - By means of regime analysis an estimation can be made of the performance of a fermentor. The analysis, based on a comparison of the characteristic times of the mechanisms relevant to the process, gives an indication of the rate limiting mechanisms and if there will be any fluctuations in e. g. concentration. In the baker's yeast production the mixing and oxygen transfer determine the performance of the fermentor and are responsible for a fluctuating environment. The influence of a fluctuating oxygen concentration was investigated at laboratory scale. The fermentation capacity of a culture exposed to fast fluctuations corresponds to the fermentation capacity of a culture under aerobic conditions.

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REGIME ANALYSIS OF THE BAKER'S YEAST PRODUCTION.

Abstract

Strategische Forschungsbereiche und Zentren

UN SDGs

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