Fermentation Process Control and Optimization
Wan Ying Chai, Kenneth Tze Kin Teo, Min Keng Tan, Heng Jin Tham
Abstract
Abstract Process control and optimization is important in ensuring a process in sustaining profitable income while maintaining the required quality. The fermentation process has attracted attention from food processing, pharmaceutical energy, and waste treatment industries due to its lower impact on the environment and lower operating cost than the conventional chemical process. However, its control and monitoring are relatively complex as living cell activity is not easily comprehended and highly nonlinear. Various control techniques applied in the fermentation process are reviewed, including a summary of the control objective, manipulated and controlled variables chosen, and their strengths and limitations in determining the optimal fermentation process.