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.
| Original language | English |
|---|---|
| Publication status | Published - 1986 |
Research Areas and Centers
- Academic Focus: Center for Infection and Inflammation Research (ZIEL)
