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Knowledge‐based control of fermentation processes
Author(s) -
Konstantinov Konstantin B.,
Yoshida Toshiomi
Publication year - 1992
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.260390502
Subject(s) - fermentation , biochemical engineering , chemistry , control (management) , food science , process engineering , microbiology and biotechnology , computer science , biology , engineering , artificial intelligence
A decade has passed since the first applications of a knowledge‐based approach to the control of bioprocesses were reported. During this period, both the development and application of intelligent control in biotechnology have undergone remarkable evolution in terms of concepts, objectives, and tools. Stimulated by rapid progress in the field of real‐time expert systems, knowledge‐based methodology for the control of fermentation processes has now reached a more mature phase. A growing interest among the biotechnology community and intensive, realistic, and fruitful research being undertaken both in universities and in industry suggest that large‐scale application of knowledge‐based systems for the control of bioprocesses is inevitable. This article provides a concise summary of the main achievements in this new area and discusses recent trends, porblems, and perspectives.