Bill Worley, Principal Systems Engineer, SAS
Nicholas Strasser, Technical Support Specialist, BASF Enzymes
The presenters discuss important statistical tools used in monitoring ethanol fermentation using simulated but realistic data. Most, if not all, fermentation processes have long batch cycle times on the order of two to three days. The fermentation process is monitored with measurements made at the start (Prop Stage) and then every eight hours until the final (Drop) stage and ensuing Beer Well stage. Analytic tools and procedures that allow for better and faster decision making and reporting are demonstrated.
