The control and measurement of ‘CO2’ during fermentations

Bread baking – A review

“…However, repeatability of these findings is not very well documented. Dixon and Kell (1989) reviewed how the temperature and the humidity inside the leavening chamber influence the rate of generation of CO 2 in the dough. They cite colourimetric and amperometric techniques to measure CO 2 concentrations.…”

Description of leavening of bread dough with mathematical modelling

“…The most apparent physical change related to the development of fermentation in the dough is the increase in its volume (Pyler, 1988a). Although, an extensive the literature exists dealing with the control of the leavening process (De Cindio & Correra, 1995;Dixon & Kell, 1989;Pinter, 1988) and mathematical models and equations for expression of microbial growth in food (Fan, Yingying, Qian, & Gu, 2004;Fujikawa, Kai, & Morozumi, 2004;Vadasz, Vadasz, Abashar, & Gupthar, 2001), the description of such a process will always be a rough simplification of reality, since detailed picture of the various biological and physical phenomena responsible for bubbles growth during the leavening process are still difficult to model. Fermentation involves biochemical, rheological and thermodynamic phenomena, which are nonlinear distributed-parameter processes.…”

Low-cost noninvasive optical CO2 sensing system for fermentation and cell culture

“…Monitoring of carbon dioxide in bioprocesses is of importance because it affects microbial growth in various ways (Dixon and Kell, 1989;Kato and Tanaka, 1998;Shang et al, 2003;Sparringa et al, 2002). It is a product of cell respiration and can pass through cell membranes to influence the pH inside cells.…”