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Abstract Steady‐state and transient equations are derived for continuous‐flow fermentation processes. Analytical as well as graphical methods for predicting from batch data the performance of single‐ or multi‐stage continuous fermentations are developed. The criteria for stability are also examined. Actual experimental measurements of continuous lactic acid fermentations conducted at controlled pH levels agree with the theory developed.
Luedeking et al. (1959) studied this question.