
doi: 10.1007/bf00157426
A second order polynomial, fitted by means of a Box-Hunter design, was used to describe the local gas hold-up of a stirred fermenter as a function of the stirrer speed, the aeration and the height of the point of measurement. Stirrer speed was found to be the main influential variable, whereas the aeration and the height of the point of measurement exert similar effects on local hold-up. Also interactions, mainly between the stirrer speed and the other two variables, were detected.
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