MODEL-BASED MONITORING OF IMMOBILIZED YEAST FERMENTATION USING FUZZY LOGIC AND LINGUISTIC EQUATIONS

摘要

Continuous fermentation requires fast and precise response to any changes in process conditions. Nowadays control systems are either lacking or inadequate for this purpose. This paper introduces a model-based system for detecting operating conditions. The system based on the Linguistic Equation (LE) approach was developed and tested in immobilized yeast fermentation. The created models can be used for monitoring and diagnostics of fermentation and flavour formation. By creating grounds for prediction of quality factors the models increase options to control the product quality in different cases. The modular model library is expandable.