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Optimal control of beer fermentation processes with Lipschitz‐constraint on the control
Author(s) -
Bosse Torsten,
Griewank Andreas
Publication year - 2014
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.150
Subject(s) - optimal control , lipschitz continuity , bang–bang control , control (management) , brewing , process (computing) , mathematical optimization , constraint (computer aided design) , quality (philosophy) , computer science , minification , class (philosophy) , process engineering , mathematics , fermentation , engineering , chemistry , geometry , food science , artificial intelligence , mathematical analysis , philosophy , epistemology , operating system
Nowadays, one can find in almost all industrial products a trail of mathematical optimization. In particular, the theory and algorithms of optimal control have helped in various fields to reduce the production time and to improve the quality of the considered products. As a special class of applications, two optimal control formulations for the fermentation process of beer are presented. The reactions of the fermentation processes are modelled by a system of ordinary differential equations that are steered by the heating and cooling of the involved substrates. The occurring physical limitations, such as temperature limits and the requirement to avoid scenarios with unrealistic bang‐bang controls, give rise to optimal control problems with general control constraints. Therefore, this paper has reviewed a forward–backward sweeping method for solving these kinds of optimal control problems and presents encouraging numerical results that were obtained by this approach. Copyright © 2014 The Institute of Brewing & Distilling