XANTHAN GUM FERMENTATION PROCESS CONTROL BY DISSOLVED OXYGEN CONCENTRATION. OPTIMAL STATE AND CONTROL PROFILES

摘要

An optimal control problem of a batch fermentation process for production of a xanthan gum is solved. The performance index is maximum production at the end of the fermentation. Model is described by the process kinetic nonlinear difference equations with a dissolved oxygen as a control variable and slowly varying parameters. Sensitivity functions state trajectories according to these coefficients are obtained. An extended optimal control problem is formulated. A decomposition method for solving it is proposed. A computing algorithm and results for a model of Xanthomonas campestris are given.