THE USE OF MODELS IN FERMENTATION CONTROL

Abstract

Recently there has been a strong interest in the direct digital control of fermentation processes. More effort on identification or modeling of the processes is indispensable to accomplish this highly sophisticated control. This paper was written to present a fundamental view on model construction, process identification, parameter estimation, analysis of model and examples of uses of model. Models in the papers surveyed in the last five years are presented classifying them into three categories: subculture, subcellular and submolecular models. Assessment of model by means of sensitivity analysis and several approaches to modify models for process control are discussed.