20 November 2009 Color identification and fuzzy reasoning based monitoring and controlling of fermentation process of branched chain amino acid
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Proceedings Volume 7511, 2009 International Conference on Optical Instruments and Technology: Optoelectronic Measurement Technology and Systems; 75110S (2009); doi: 10.1117/12.838229
Event: International Conference on Optical Instrumentation and Technology, 2009, Shanghai, China
Abstract
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.
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Lei Ma, Yizhong Wang, Qingyang Xu, Huafang Huang, Ning Chen, "Color identification and fuzzy reasoning based monitoring and controlling of fermentation process of branched chain amino acid", Proc. SPIE 7511, 2009 International Conference on Optical Instruments and Technology: Optoelectronic Measurement Technology and Systems, 75110S (20 November 2009); doi: 10.1117/12.838229; http://dx.doi.org/10.1117/12.838229
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KEYWORDS
Glucose

Process control

Fuzzy logic

Oxygen

RGB color model

Neural networks

Absorbance

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