The Use of Carbon Dioxide Evolution Rate in Consistency Checking Other Fermenter Sensor Outputs

  • P. N. C. Royce
  • M. M. Anderson
  • N. M. Fish
  • N. F. Thornhill

Abstract

Changes in fermentation variables such as the stirrer speed, aeration rate or pH cause transient changes in the carbon dioxide evolution (CER) rate from a fermenter. These changes are caused by fluctuations in the concentration of carbon dioxide dissolved in the fermenter broth. Carbon dioxide is soluble in aqueous media, and its effective solubility is enhanced by its reaction with water to form mainly bicarbonate ions, from the dissociation of carbonic acid.

Keywords

Specific Growth Rate Mass Transfer Coefficient Aeration Rate Stirrer Speed Fermenter Broth 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Spriet J., Botterman, J., de Buyser, R., de Visscher, P and Vandamme, E., A Computer-Aided Noninterfering On-line Technique for Monitoring Oxygen Transfer Characteristics during Fermentation Processes, Biotech. & Bioeng., Vol.XXIV, Pp l605–1621 (1982).Google Scholar

Copyright information

© Society of Chemical Industry 1989

Authors and Affiliations

  • P. N. C. Royce
    • 1
  • M. M. Anderson
    • 1
  • N. M. Fish
    • 1
  • N. F. Thornhill
    • 2
  1. 1.Department of Chemical and Biochemical EngineeringUniversity College LondonLondonUK
  2. 2.Department of Electrical and Electronic EngineeringUniversity College LondonLondonUK

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