Theory and practice of optimal control in continuous fermentation process

✍ Scribed by Takeichiro Takamatsu; Iori Hashimoto; Suteaki Shioya; Kunizo Mizuhara; Takashi Koike; Hiromu Ohno

• Publisher: Elsevier Science
• Year: 1975
• Tongue: English
• Weight: 575 KB
• Volume: 11
• Category: Article
• ISSN: 0005-1098
• DOI: 10.1016/0005-1098(75)90055-2

✦ Synopsis

Green's theorem and the maximum principle cooperatively solve the problem of optimally producing amino-acid, one of the most important fermentations in industry.

Summary--In this paper a mathematical model of aminoacid fermentation using bacteria is built based on the kinetic study of experimental data of the pilot plant. This model makes it possible to formulate mathematically two optimal control problems in the actual process: (1)the problem of optimal start-up to a desired steady state, involving the optimization of the steady state, and (2) the problem of dynamical operation aiming at the maximum production of the amino-acid within a specified operation period. Both problems are solved by the maximum principle and Green's theorem. The numerical results suggest one of the most practical patterns of operation.