Initial experiments have been done for modelling withering of tea. A basic model has been developed and will be extended at the end of this experimental stage. The results for estimating the respiration coefficients in buffered cell cultures have been reported and submitted for publication. A standard approach is to derive growth rate parameters in of organisms from chemostat experiments. A main limitation of this steady state method is that the production of intermediate products cannot be observed.
Dynamic methods have potential to reveal such intermediate steps.
In the past year an exploration has been started to quantify the potential of dynamic methods. Data of available a-stat experiments on a yeast have been analysed. From these results it was observed that the kinetic parameters could not be estimated accurately. Now a new experimental design for the a-stat is under development. In this sub-project dynamic operation strategies are developed for food related production processes.