| Title: | Use of a heating system to control the probiotic beverage production in batch bioreactor |
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| Authors: | ID Ritonja, Jožef (Author)
ID Goršek, Andreja (Author)
ID Pečar, Darja (Author) |
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| Files: |  applsci-11-00084.pdf (2,79 MB)
MD5: B02BDA93CDFDA0E31B8D06782BCE9849
 https://www.mdpi.com/2076-3417/11/1/84
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| Language: | English |
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| Work type: | Article |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | FERI - Faculty of Electrical Engineering and Computer Science
FKKT - Faculty of Chemistry and Chemical Engineering
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| Abstract: | Fermentation is a crucial bioengineering process, existentially important for modern society.
The most commonly used production unit for this process is the batch bioreactor. Its main advantage
is unsophisticated construction, which unfortunately results in its incapability of controlling the
transient state of the fermentation process. Control of the fermentation can significantly improve
the quality of the product and the economy of the process; therefore, it is useful for bioreactors to
be equipped with a control system. Based on the experimental results, we used an optimization
method to identify a mathematical model that describes the impact of the bioreactor’s temperature
on the fermentation’s transient process. The obtained model was applied for the design and synthesis
of the closed-loop control system. Simulations and experiments confirmed the effectiveness of the
proposed control system. In this way, we can ensure the consistent quality of the produced probiotic
product, increase the amount of the product, and shorten the fermentation time. The original results
display the feasibility of the closed-loop control of the batch bioreactor’s fermentation process by
changing the temperature. So far, the process has been carried without a closed-loop control system.
The problem is current and has not yet been solved sufficiently. There are many attempts published;
one of the last shows the possibility of controlling the fermentation process by changing the oxygen
supply, which is more complex and expensive for realization than the solution from our study. |
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| Keywords: | probiotic bewerages, fermentation, modelling, identification, control implementation |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Submitted for review: | 28.11.2020 |
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| Article acceptance date: | 22.12.2020 |
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| Publication date: | 24.12.2020 |
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| Publisher: | MDPI |
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| Year of publishing: | 2021 |
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| Number of pages: | str. 1-14 |
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| Numbering: | Vol. 11, no. 1 |
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| PID: | 20.500.12556/DKUM-93258  |
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| UDC: | 637.136.5 |
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| ISSN on article: | 2076-3417 |
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| COBISS.SI-ID: | 46446851 |
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| DOI: | 10.3390/app11010084 |
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| Copyright: | © 2020 by the authors. |
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| Publication date in DKUM: | 16.06.2025 |
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| Views: | 128 |
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| Downloads: | 11 |
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| Metadata: |    |
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| Categories: | Misc.
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