Soft-sensing method for key parameters in edible fungus fermentation production process
A technology of fermentation process and production process, applied in the field of online estimation, can solve the problems of affecting measurement accuracy and poor global optimization ability, and achieve the effect of simple sample learning, less parameter setting, and reduced workload
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[0022] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0023] see figure 1 , the edible fungus is placed in a fermenter for fermentation and cultivation. During the fermentation and growth process of the edible fungus, the variables that affect the fermentation quality and fermentation efficiency mainly include: the bacterial concentration X in the fermentation broth, the substrate concentration S and the edible fungus product quality P , so choose X, S, P as the leading variables of the soft sensor model. The output of the edible fungus fermentation soft-sensing model is the three leading variables of X, S, and P. In the actual fermentation process, there are many environmental variables that the bacterial cell growth depends on, such as figure 1 The temperature t in the reactor, the reactor pressure p, the acidity and alkalinity pH, the stirring motor speed r, the dissolved oxygen DO, the ferme...
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