27 January 2009 Study on color identification for monitoring and controlling fermentation process of branched chain amino acid
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Abstract
In this paper, a new method for monitoring and controlling fermentation process of branched chain amino acid (BCAA) was proposed based on color identification. The color image of fermentation broth of BCAA was firstly taken by a CCD camera. Then, it was changed from RGB color model to HIS color model. Its histograms of hue H and saturation S were calculated, which were used as the input of a designed BP network. The output of the BP network was the description of the color of fermentation broth of BCAA. After training, the color of fermentation broth was identified by the BP network according to the histograms of H and S of a fermentation broth image. Along with other parameters, the fermentation process of BCAA was monitored and controlled to start the stationary phase of fermentation soon. Experiments were conducted with satisfied results to show the feasibility and usefulness of color identification of fermentation broth in fermentation process control of BCAA.
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Lei Ma, Lei Ma, Yizhong Wang, Yizhong Wang, Ning Chen, Ning Chen, Tiegen Liu, Tiegen Liu, Qingyang Xu, Qingyang Xu, Fanzhi Kong, Fanzhi Kong, } "Study on color identification for monitoring and controlling fermentation process of branched chain amino acid", Proc. SPIE 7156, 2008 International Conference on Optical Instruments and Technology: Optical Systems and Optoelectronic Instruments, 71561A (27 January 2009); doi: 10.1117/12.807039; https://doi.org/10.1117/12.807039
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