柠檬酸发酵过程多目标模糊控制模型的研究

A Multiobjective Fuzzy Model for the Controlling of Citric Acid Fermentation

基于柠檬酸发酵生产记录、发酵控制工程师的多年经验及专门进行的发酵过程跟踪监测研究的结果，提出了一个柠檬酸发酵过程多目标模糊控制数学模型，并归纳出了一个确定该数学模型中参数的规则系统． 对该模型的测试结果表明：在正常发酵（无染菌）的情况下，能提高产物对底物的比近十个百分点．

In order to control the process of citric acid fermentation, a multiobjective fuzzy model is put forward in this paper. A series of rules determining the values of the variables in this model, based on the records of citric acid fermentation, the mathematical models from the scientists on biotechnology and the experience from engineers on the fermentation control, is also set up and refined stepwise. To examine this model and these rules experiments were conducted on a 1.5m 3 fermenter. The results show that the citric acid concentration reaches 10.39% with the original glucose concentration 11.30%, in comparison with citric acid concentration 11.4% with the original glucose concentration 14.2% in normal control on a 100 m 3 fermenter. The fermentation time is shortened from 70 hours(normal control ) to 63 hours. The residual glucose concentration hits the lowest level 1.36% in a company.