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Proceedings Paper

Color identification and fuzzy reasoning based monitoring and controlling of fermentation process of branched chain amino acid
Author(s): Lei Ma; Yizhong Wang; Qingyang Xu; Huafang Huang; Ning Chen
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Paper Abstract

The main production method of branched chain amino acid (BCAA) is microbial fermentation. In this paper, to monitor and to control the fermentation process of BCAA, especially its logarithmic phase, parameters such as the color of fermentation broth, culture temperature, pH, revolution, dissolved oxygen, airflow rate, pressure, optical density, and residual glucose, are measured and/or controlled and/or adjusted. The color of fermentation broth is measured using the HIS color model and a BP neural network. The network's input is the histograms of hue H and saturation S, and output is the color description. Fermentation process parameters are adjusted using fuzzy reasoning, which is performed by inference rules. According to the practical situation of BCAA fermentation process, all parameters are divided into four grades, and different fuzzy rules are established.

Paper Details

Date Published: 20 November 2009
PDF: 6 pages
Proc. SPIE 7511, 2009 International Conference on Optical Instruments and Technology: Optoelectronic Measurement Technology and Systems, 75110S (20 November 2009); doi: 10.1117/12.838229
Show Author Affiliations
Lei Ma, Tianjin Univ. of Science and Technology (China)
Yizhong Wang, Tianjin Univ. of Science and Technology (China)
Qingyang Xu, Tianjin Univ. of Science and Technology (China)
Huafang Huang, Tianjin Univ. of Science and Technology (China)
Ning Chen, Tianjin Univ. of Science and Technology (China)


Published in SPIE Proceedings Vol. 7511:
2009 International Conference on Optical Instruments and Technology: Optoelectronic Measurement Technology and Systems
Shenghua Ye; Guangjun Zhang; Jun Ni, Editor(s)

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