Foreword ........................................................ 7
Short biographical data of prof. Stoyan Tzonkov ................. 9
Preface ........................................................ 13
Chapter 1. Modelling of yeast fed-batch cultivation using
functional state approach
1.1 Introduction .............................................. 17
1.2 Theoretical background of the functional state modelling
approach .................................................. 18
1.3 Application of functional state modelling approach to S.
cerevisiae cultivations ................................... 20
1.3.1 Modelling of first fed-batch cultivation of S.
cerevisiae ......................................... 21
1.3.2 Modelling of second fed-batch cultivation .......... 26
1.3.3 Modelling of third fed-batch cultivation ........... 31
1.4 Analysis and conclusions .................................. 36
1.5 References ................................................ 39
Chapter 2. Modelling and control of the anaerobic digestion
of organic wastes in continuously stirred tank
bioreactors
2.1 Introduction .............................................. 41
2.2 Mass balance models ....................................... 42
2.2.1 Model based on one stage reaction scheme ........... 42
2.2.2 Models based on two-stage scheme ................... 44
2.2.3 Models based on three-stage scheme ................. 45
2.2.4 Models based on more complex reaction schemes ...... 47
2.2.5 Gas phase modelling ................................ 52
2.2.6 Modelling of two-phase anaerobic digestion
process ............................................ 53
2.2.7 Anaerobic digestion model N1 ....................... 54
2.3 Optimisation and control .................................. 55
2.3.1 Process factors control considerations ............. 55
2.3.2 Optimal control of the process ..................... 56
2.3.3 Static optimisation ................................ 56
2.3.1 Optimal start-up ................................... 60
2.3.5 Dynamical optimisation ............................. 66
2.3.6 Linearizing control of the anaerobic digestion
with addition of acetate ........................... 67
2.3.7 Extremum seeking control ........................... 70
2.4 Conclusions ............................................... 73
2.5 Acknowledgements ..................................... 73
2.6 References ........................................... 74
Chapter 3. Control and stabilization of the growth rate of
fed-batch cultivation processes
3.1 Introduction .............................................. 77
3.2 Description of a general enlarged Monod kinetic model ..... 78
3.3 Brunovsky normal form of Wang-Monod kinetic model and
"time minimization" optimal control ....................... 80
3.4 Stabilization of the fed-batch process in the optimal
growth rate - Wang-Monod kinetic model .................... 85
3.4.1. Optimal profile and determination of moment t1
and moment t2 - Wang-Monod model .......................... 88
3.5. Equivalent form of Wang-Yerusalimsky kinetic models and
growth rate control ....................................... 92
3.6 Sliding mode control and stabilization of the
cultivation process in the "best" growth rate ............. 94
3.7 Determination of the "best" growth rate of the
cultivation process as maximum of a utility function ...... 96
3.8 Discussions .............................................. 101
3.9 Conclusions .............................................. 102
3.10 References ............................................... 103
Chapter 4. Genetic algorithms for static optimisation of
fed-batch fermentation processes
4.1 Introduction ............................................. 105
4.2 Theoretical background of genetic algorithms ............. 109
4.2.1 History of genetic algorithms ..................... 109
4.2.2 What are genetic algorithms? ...................... 110
4.2.3 Structure of a simple GA .......................... 111
4.3 Genetic algorithms for feeding trajectory optimization ... 115
4.4 Description of fed-batch fermentation processes of
E. coli .................................................. 119
4.4.1 Fed-batch cultivation of E. coli MC4110 ........... 119
4.4.2 Fed-batch cultivation of E. coli BL21(DE3)pPhyt
109 ............................................... 119
4.5 Application of genetic algorithms for feeding
trajectory optimization .................................. 121
4.5.1 Feeding trajectory optimization of E. coli
MC4110 ............................................ 121
4.5.2 Feeding trajectory optimization of E. coli
BL21(DE3)pPhytl09 ................................. 126
4.6 Conclusion ............................................... 132
4.7 Acknowledgements ......................................... 134
4.8 References ............................................... 134
Chapter 5. Multiple objective optimisation of fermentation
process
5.1 Introduction ............................................. 137
5.2 Kinetic model and systems variables constrains ........... 139
5.2.1 Kinetic model of the process ...................... 139
5.2.2 System constraints ................................ 141
5.3 Multiple objective optimisation problem .................. 142
5.3.1 Problem formulations .............................. 142
5.3.2 Fuzzy-decision-making problem ..................... 145
5.4 Results and discussions .................................. 150
5.5 Conclusions .............................................. 154
5.6. References ............................................... 155
Chapter 6. Neuro-dynamic, rollout and model predictive
control of fermentation processes
6.1 Introduction ............................................. 157
6.2 Neuro-dynamic optimal control of fermentation
processes ................................................ 159
6.2.1. Optimal control of whey fermentation process
using NDP ......................................... 162
6.3 Model predictive control of fermentation processes ....... 165
6.4 Rollout optimal control of fermentation process .......... 171
6.4.1 Rollout optimal control method .................... 171
6.4.2 Optimal control of whey fermentation process
using Rollout method .............................. 177
6.5 Conclusions .............................................. 179
6.6 References ............................................... 179
Chapter 7. Sliding mode controller with boundary layer for
yeast fed-batch cultivation
7.1 Introduction ............................................. 181
7.2 Development of sliding mode controller with boundary
layer .................................................... 183
7.3 Comparison of conventional PI controller and sliding
mode controller with boundary layer ...................... 190
7.4 Analysis and conclusions ................................. 197
7.5 References ............................................... 197
Chapter 8. Process control case studies: flexible and
user-friendly fermentation process controller
8.1 Introduction ............................................. 199
8.2 Principle of the bioprocess controller BIO-3 design ...... 202
8.3 Description of algorithms ................................ 207
8.3.1 Fermentation process temperature control .......... 207
8.3.2 Thermostat overheating control .................... 207
8.3.3 Volume control .................................... 208
8.3.4 pH control ........................................ 209
8.3.5 Foam control ...................................... 210
8.3.6 Pressure control .................................. 211
8.3.7 Feeding control ................................... 212
8.3.8 pO2 control ....................................... 212
8.4 Application examples ..................................... 218
8.4.1 Equipment ......................................... 218
8.4.2 Materials and methods ............................. 220
8.4.3 Fed-batch cultivation of Saccharomyces
cerevisiae with cascade control of pO2 ............ 222
8.4.4 Saccharomyces cerevisiae fed-batch fermentations
with different variants of pH control ............. 229
8.5 Conclusions .............................................. 232
8.6 Acknowledgements ......................................... 233
8.7 References ............................................... 233
Curricula vitae of the authors ........................... 237
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