Color identification and fuzzy reasoning based monitoring and controlling of fermentation process of branched chain amino acid
Proceedings of SPIE - The International Society for Optical Engineering(2009)
摘要
The main production method of branched chain amino acid (BCAA) is microbial fermentation. In this paper, to monitor and to control the fermentation process of BCAA, especially its logarithmic phase, parameters such as the color of fermentation broth, culture temperature, pH, revolution, dissolved oxygen, airflow rate, pressure, optical density, and residual glucose, are measured and/or controlled and/or adjusted. The color of fermentation broth is measured using the HIS color model and a BP neural network. The network's input is the histograms of hue H and saturation S, and output is the color description. Fermentation process parameters are adjusted using fuzzy reasoning, which is performed by inference rules. According to the practical situation of BCAA fermentation process, all parameters are divided into four grades, and different fuzzy rules are established. © 2009 SPIE.
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关键词
branched chain amino acid,color identification,fermentation process,fuzzy reasoning,inference rule,optical density,neural networks,oxygen,dissolved oxygen,absorbance,color model,neural network
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