The Use of Carbon Dioxide Evolution Rate in Consistency Checking Other Fermenter Sensor Outputs
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.
KeywordsSpecific Growth Rate Mass Transfer Coefficient Aeration Rate Stirrer Speed Fermenter Broth
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