Batch fermentation process: Modelling and direct sensitivity analysis
| Autor: | Paul Şerban Agachi, Anca Şipoş, Xuân-Mi Meyer, Pierre Strehaiano |
|---|---|
| Přispěvatelé: | Centre National de la Recherche Scientifique - CNRS (FRANCE), Institut National Polytechnique de Toulouse - INPT (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), Universitatea Babes-Bolyai, Cluj-Napoca (ROMANIA), Universitatea 'Lucian Blaga' din Sibiu (ROMANIA), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE) |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
Direct sensitivity analysis
Process modeling Mathematical model Computer science Batch fermentation Nonlinear system Nonlinear mathematical model Process simulation Control theory Scientific method Trajectory Génie chimique Process optimization Sensitivity (control systems) Génie des procédés Food Science |
| Zdroj: | Acta Alimentaria. |
| ISSN: | 0139-3006 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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