Abstract
Possibilities to improve the process in Food‐ and biotechnology In food‐ and biotechnology, the production often is carried out by microorganisms in submersed reactors. The kind of operation mode (batch, fed‐batch, and continuous cultures) and the complex interrelationship between fluid dynamics, medium composition, and microorganisms influence cell growth and product formation, especially in large‐scale reactors. Measuring techniques for the on‐line evaluation of ‐ fluid dynamics of multiphase systems ‐ local and temporal variations of medium composition ‐ variation of biological state of microorganisms ‐ their control and use for process improvement are considered.
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