Batch fermentation process: Modelling and direct sensitivity analysis

Sipos, A. and Agachi, P. and Meyer, X. and Strehaiano, P. (2010) Batch fermentation process: Modelling and direct sensitivity analysis. Acta Alimentaria, 39 (2). pp. 222-233. ISSN 0139-3006

[img] Text
Restricted to Repository staff only until 30 June 2030.

Download (920kB)


Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA). The used nonlinear mathematical model has a good qualitative and quantitative description of the alcoholic fermentation process. This model has been discussed and validated by authors in other studies. The DSA of dynamic model was used to calculate the matrix of the sensitivity functions in order to determine the influence of the small deviations of initial state, control inputs, and parameters from the ideal nominal values on the state trajectory and system output in time. Process optimization and advanced control strategies can be developed based on this work.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 10 Feb 2017 09:43
Last Modified: 10 Feb 2017 09:43

Actions (login required)

Edit Item Edit Item