酿酒酵母补料间歇发酵及模型参数与实验数据相适应的人工智能方法

Impactos das Tecnologias na Engenharia Química 2 Pub Date : 2018-09-01 DOI:10.5151/cobeq2018-pt.0532

M. Soares, G. F. Luz, A. C. Costa, M. K. Gomes, B. Mendes, L. G. L. Torre, E. Fujiwara

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引用次数: 3

摘要

发酵过程参数随一系列因素而变化，例如温度和发酵液的组成。为了作为重要的项目和过程监控工具使用，这些参数应该不断地重新计算。在本研究中，提出了补料间歇反应模式的发酵模型，并用实验数据说明了重新计算参数的计算方法。

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Saccharomyces cerevisiae FED-BATCH FERMENTATION AND ARTIFICIAL INTELLIGENCE METHOD FOR ADJUSTING MODEL PARAMETERS TO EXPERIMENTAL DATA

The fermentation process parameters vary with a range of factors, such as temperature and the composition of the fermentation broth. In order for being used as important project and process monitoring tools, these parameters should be constantly recalculated. In this research, a fermentation model for fed-batch reaction mode is presented, and experimental data are used for showing computation methodologies for recalculating the parameters.

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Impactos das Tecnologias na Engenharia Química 2

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