Batch fermentation process: Modelling and direct sensitivity analysis

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

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


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
Issue number2
Publication statusPublished - Jun 1 2010

All Science Journal Classification (ASJC) codes

  • Food Science


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