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Evaluation of sensors for the control of a continuous ethanol fermentation

✍ Scribed by M. Polakovic; C. F. Mandenius

Publisher
Springer
Year
1994
Tongue
English
Weight
691 KB
Volume
10
Category
Article
ISSN
1615-7605

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✦ Synopsis

A method is presented for the evaluation of sensors qm kg/m3 used in the control of continuous fermentations. Simulations of qs kg/m3 open-loop response to input disturbance provided a starting G kg/m3 point for the choice of sensor type. This was evaluated D 1/h quantitatively through a sensitivity ratio. It was shown that in D* 1/h the case of ethanol fermentation, there existed three regions where different sensors could be used for the process control Di l/h

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