Chapters authored
The Application of System Identification and Advanced Process Control to Improve Fermentation Process of Baker’s Yeast
Fermentation process of Saccharomyces cerevisiae has been investigated by many researchers for higher product quality and yield with lower cost. Operating parameters such as pH, dissolved oxygen (DO) concentration, temperature, substrate type and concentration, agitation speed, air flow rate should be optimized to achieve valuable products. In this point, system identification and advanced control techniques emerge to provide solutions. Dynamic analysis of pH and DO of the growth medium were performed at aerobic conditions in a batch bioreactor by applying step and square wave inputs to the base and air flow rates, respectively. Input–output data of the process and linear Auto Regressive Moving Average with eXogenous (ARMAX)-type model were used to determine the relationship between controlled and manipulated variable in baker’s yeast production by system identification. The model parameters were estimated using the recursive least squares (RLS) method. The most suitable parametric model was determined by carrying out estimations with different values of initial value of the covariance matrix, forgetting factor, and order of the ARMAX model. Self-tuning generalized minimum variance (ST-GMV) control was performed with the ARMAX model for controlling pH and DO. Integrated square error (ISE) values were considered as a performance criteria for modeling and control studies.
Part of the book: Yeast