COMPARISON OF CONTROL TECHNIQUES FOR BAKER''S YEAST CULTURE USING AN AUTOMATIC GLUCOSE ANALYZER

Abstract

A comparative evaluation of on-line control techniques was made for the glucose-controlled fed-batch culture of baker''s yeast. Based on the comparison of control qualities by computer simulation, two methods -moving identification combined with optimal control and programmed-PI control- were adopted for the experiments to keep the glucose concentration in the culture broth at low level. The control variable was the feed rate of concentrated glucose. The glucose concentration in the culture broth was measured on-line every 5 min using an automatic glucose analyzer. The glucose concentration in the broth was controlled in the range of 0.1-0.2 kg/m³ with these control strategies.