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Cell concentration control by viscosity
Author(s) -
Shimmons B. W.,
Svrcek W. Y.,
Zajic J. E.
Publication year - 1976
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260181212
Subject(s) - viscometer , yeast , distilled water , viscosity , mixing (physics) , chemistry , volumetric flow rate , chromatography , thermodynamics , biochemistry , physics , quantum mechanics
The apparent viscosity of baker's yeast suspensions was employed to control the cell concentration of the mixing of baker's yeast and distilled water. The apparent viscosity of baker's yeast was found to be a function of cell concentration and independent of the flow rate through the rotational viscometer. The viscometer and mixing unit were found to have first order dynamics. The open loop dynamics of the control system were nonlinear but could be linearized for small perturbations. The control system was employed to successfully control the cell concentration but exhibited nonlinear behavior.