Impulsive State Feedback Control of Cheese Whey Fermentation for Single-Cell Protein Production

摘要

The work is the analysis of a mathematical model of cheese whey fermentation for single-cell protein production with impulsive state feedback control. Through the analysis, the sufficient conditions of existence and stability of positive order-1 periodic solution are obtained. It is shown that the system either tends to a stable state or has a periodic solution, which depends on the feedback state, the control parameter of the dilution rate, and the initial concentrate of microorganism and substrate. For some special cases, it is also shown that the system may exist in order-2 periodic solution. Furthermore, our findings are confirmed by means of numerical simulations.