Optimal temperature control for batch beer fermentation

Optimal control theory was applied to the process of batch beer fermentation. The performance functional considered was a weighted sum of maximum ethanol production and minimum time. Calculations were based on the model of Engasser et al. modified to include temperature effects. Model parameters were determined from isothermal batch fermentations. The fermentor cooling duty was the single available control. Temperature state variable constraints as well as control variable constraints were considered. The optimal control law is shown to be bang‐bang control with the existence of a singular arc corresponding to isothermal operation at the maximum temperature constraint. An iterative algorithm is presented for computing appropriate switching times using a penalty‐function‐augmented performance functional.