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Computer control of bakers' yeast production
Author(s) -
Wang Henry Y.,
Cooney Charles L.,
Wang Daniel I. C.
Publication year - 1979
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260210605
Subject(s) - yeast , productivity , fed batch culture , production (economics) , yield (engineering) , multivariable calculus , sugar , microbiology and biotechnology , feedback control , bioreactor , control (management) , process engineering , biochemical engineering , pulp and paper industry , computer science , food science , chemistry , engineering , biology , biochemistry , control engineering , fermentation , botany , materials science , artificial intelligence , metallurgy , economics , macroeconomics
The Biotechnology and Bioengineering study presented here was undertaken to demonstrate the usefulness of computer control for the production of yeast from molasses. A flexible control system was developed by using an on‐line computer for the monitoring of cell mass and employing anticipatory control to maintain the maximum productivity. Process disturbances were minimized by employing a multivariable feedback control system to prevent ethanol formation. The control strategy acted to keep overall conversion yield at its maximum level, about 0.5 g cell/ g sugar, while maintaining high volumetric productivity between 3 and 5 g/liter‐hr. Results are presented to show the effectiveness of simultaneous anticipatory and feedback contol in overcoming problems of oxygen starvation, molasses quality, and variable inoculum size.