ISSN:
1432-0797
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The reliability of a gas membrane sensor, used to monitor volatiles in fermentation, is studied in this work. The influence of some important components of the broth on the sensor response is investigated: mineral salts, yeast extract, antifoaming agent and solid particles. All experiments were performed with ethanol as volatile. The presence of the various components affects slightly the output signal of the sensor, but the effect is negligible. Correlations are proposed to predict the effect of mineral salts.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00376228
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