Instrumentation and control

This chapter examines the instrumentation used to monitor and control fermentation processes. Sensors and other devices used to measure, and thus control, process variables such as temperature, pH, pressure, and dissolved oxygen are considered. Methods to determine the flow rates of both gases and liquids, together with their compositional analysis, are also described. Ion-specific and biosensors together with near infrared spectroscopy used in the monitoring and control of fermentations are discussed. Control systems both manual and automatic are described. These include control strategies such as feedback, feed-forward, cascade, anticipatory, and inferential control together with control functions including PID control. Finally, the use of computers in monitoring and control of fermentations is considered.

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