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The rate at which gases are transferred from gas into solution. It is an important parameter in fermentation systems because it controls the rate at which the organism can metabolize. Gas transfer can be done by several methods, including use of small gas bubbles, that diffuse faster than larger ones, thanks to their larger surface area per unit of volume; or spreading the liquid out, for example in a thin sheet, or in a thin permeable tube, as in hollow fibre bioreactor.
Publication Source: Food and Agricultural Organization of the United Nations (FAO)
Publication Date: 1999
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