A pH profile control of beer fermentation using a knowledge-based system
暂无分享，去创建一个
Abstract The application of real-time expert systems was examined for reliable and robust control of the beer fermentation process. The pH trend was found to have a close relationship to the consumption of amino acids (nitrogen-source) in the broth. The process was successfully controlled by temperature manipulation based on the pH-value of the culture broth.
[1] C L Cooney,et al. Computer‐aided material balancing for prediction of fermentation parameters , 1977, Biotechnology and bioengineering.
[2] S. Pääbo,et al. Amino Acid Analysis and Enzymatic Sequence Determination of Peptides by an Improved o-Phthaldialdehyde Precolumn Labeling Procedure , 1981 .
[3] G Stephanopoulos,et al. Studies on on‐line bioreactor identification. I. Theory , 1984, Biotechnology and bioengineering.