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Proceedings Paper

Study on color identification for monitoring and controlling fermentation process of branched chain amino acid
Author(s): Lei Ma; Yizhong Wang; Ning Chen; Tiegen Liu; Qingyang Xu; Fanzhi Kong
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Paper Abstract

In this paper, a new method for monitoring and controlling fermentation process of branched chain amino acid (BCAA) was proposed based on color identification. The color image of fermentation broth of BCAA was firstly taken by a CCD camera. Then, it was changed from RGB color model to HIS color model. Its histograms of hue H and saturation S were calculated, which were used as the input of a designed BP network. The output of the BP network was the description of the color of fermentation broth of BCAA. After training, the color of fermentation broth was identified by the BP network according to the histograms of H and S of a fermentation broth image. Along with other parameters, the fermentation process of BCAA was monitored and controlled to start the stationary phase of fermentation soon. Experiments were conducted with satisfied results to show the feasibility and usefulness of color identification of fermentation broth in fermentation process control of BCAA.

Paper Details

Date Published: 28 January 2009
PDF: 6 pages
Proc. SPIE 7156, 2008 International Conference on Optical Instruments and Technology: Optical Systems and Optoelectronic Instruments, 71561A (28 January 2009); doi: 10.1117/12.807039
Show Author Affiliations
Lei Ma, Tianjin Univ. of Science and Technology (China)
Yizhong Wang, Tianjin Univ. of Science and Technology (China)
Ning Chen, Tianjin Univ. of Science and Technology (China)
Tiegen Liu, Tianjin Univ. (China)
Qingyang Xu, Tianjin Univ. of Science and Technology (China)
Fanzhi Kong, Tianjin Univ. of Science and Technology (China)


Published in SPIE Proceedings Vol. 7156:
2008 International Conference on Optical Instruments and Technology: Optical Systems and Optoelectronic Instruments

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