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Pros and cons: on-line versus off-line analysis of fermentations |
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| Affiliation: | 1. Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724 Chinhoyi, Zimbabwe;2. Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands;3. Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands;2. University of Technology Berlin, Berlin, Germany |
| Abstract: | A fermenter is a complex system consisting of metabolically active cells suspended in a medium which is often aerated. Since the behaviour of such systems is not determined by the initial conditions fermentations must be subject to closed loop control. Closed loop control can be applied using either on-line or off-line methods. |
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