On Fermentation Kinetics

1. Introduction

Recent failures in food processing industries have been attributed in part to an incomplete knowledge of fermentation kinetics. A laboratory programme is described in which matrix structural analysis is used to examine conditions typical of food processing industries. The design charts reproduce the exact solution to within 41% over the range of practical interest. Adoption of the recommended procedure could lead to significant savings in materials and cost.

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2. Materials and Methods

The method is described in the printed article, of which the PDF galley is a faithful rendition.

3. Results and Discussion

Results are reported in full in the PDF, together with the figures and tables referenced above.

4. Conclusion

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