Monitoring the convection coefficient in fermentative processes using numerical methods

Area of Science:

• Biotechnology
• Biochemical Engineering
• Thermodynamics

Background:

• Optimizing Saccharomyces cerevisiae fermentation is crucial for efficient bioprocesses.
• Monitoring thermodynamic variables provides insights into fermentation dynamics.
• Sugarcane juice fermentation presents unique challenges and opportunities for process control.

Purpose of the Study:

• To monitor thermodynamic variables during sugarcane juice fermentation by Saccharomyces cerevisiae.
• To develop and apply a numerical technique for optimizing bioprocess performance.
• To establish a method for real-time monitoring and control of fermentation parameters.

Main Methods:

• Experimental evaluation of fermentation performance using different yeast quantities and sugarcane juice dilutions.
• Monitoring temperature signals via thermal probes.
• Mathematical modeling and inverse problem reconstruction for parameter estimation.
• Regularization using the simplified method of least squares to determine the convection coefficient.

Main Results:

• Successfully monitored fermentation occurrence through temperature signal analysis.
• Determined optimal parameters for the numerical monitoring technique.
• Demonstrated the ability to control the convection coefficient within an actuation range.
• Achieved a high-quality and high-performance bioprocess.

Conclusions:

• The developed numerical technique effectively monitors sugarcane juice fermentation by Saccharomyces cerevisiae.
• Real-time monitoring of thermodynamic variables enables process optimization and control.
• This approach leads to enhanced bioprocess efficiency and product quality.