Considerations in control scheme development for fermentation process control

It is shown that more effective use of those measurements that are already available can provide an improvement in fermentation process control, which has been commonly viewed as almost insurmountable due to inherent measurement difficulties. Fermentation process problems that are significant in control system design are highlighted. Two industrial examples are given, showing how operation can be improved using currently available technology. One is a penicillin fermentation process, and the other is commercial mycelial fermentation.<
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