Batch fermentation process

Modelling and direct sensitivity analysis

A. Sipos, P. Agachi, X. Meyer, P. Strehaiano

    Research output: Contribution to journalArticle

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)222-233
    Number of pages12
    JournalActa Alimentaria
    Volume39
    Issue number2
    DOIs
    Publication statusPublished - Jun 1 2010

    Fingerprint

    batch fermentation
    Nonlinear Dynamics
    nonlinear models
    Fermentation
    alcoholic fermentation
    dynamic models
    trajectories
    Theoretical Models
    mathematical models

    All Science Journal Classification (ASJC) codes

    • Food Science

    Cite this

    Sipos, A. ; Agachi, P. ; Meyer, X. ; Strehaiano, P. / Batch fermentation process : Modelling and direct sensitivity analysis. In: Acta Alimentaria. 2010 ; Vol. 39, No. 2. pp. 222-233.
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    Batch fermentation process : Modelling and direct sensitivity analysis. / Sipos, A.; Agachi, P.; Meyer, X.; Strehaiano, P.

    In: Acta Alimentaria, Vol. 39, No. 2, 01.06.2010, p. 222-233.

    Research output: Contribution to journalArticle

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    AU - Meyer, X.

    AU - Strehaiano, P.

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