Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Abstract Many microbial fermentation processes exhibit different phases (e.g. adaption phase, main growth phase, main production phase). The process variables e.g. the biomass vary randomly about their mean. The experimentalist is interested to know the break points of the different phases, and a tolerance region, i.e. a range of possible values of the process variable that can be considered as normal. This paper deals with statistical methods for determining break points and tolerance regions.
Type of Medium: