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

^*Corresponding author for this work

Institute of Biochemistry

Delft University of Technology

9 Citations (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.

Original language	English
Publication status	Published - 1986

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This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Research Areas and Centers

Academic Focus: Center for Infection and Inflammation Research (ZIEL)

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title = "REGIME ANALYSIS OF THE BAKER'S YEAST PRODUCTION.",

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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AU - Sweere, A. P.J.

AU - Mesters, J. R.

AU - Luyben, K. Ch A.M.

AU - Kossen, N. W.F.

PY - 1986

Y1 - 1986

N2 - 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.

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.

UR - https://www.scopus.com/pages/publications/0022910831

M3 - Other

AN - SCOPUS:0022910831

SN - 0947711139

PB - BHRA

ER -

REGIME ANALYSIS OF THE BAKER'S YEAST PRODUCTION.

Abstract

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