毕业设计：基于CHMM的生物发酵软测量建模方法（定稿）.doc

摘 要 微生物发酵工程是生物工程和现代生物技术的产业化基础。生物量浓度是发酵过程的重要参数，直接反映着生物发酵过程的状态，影响着发酵产物的质量和产量。为了对发酵过程进行有效控制，迫切需要实现发酵过程中代谢产物浓度的在线测量。 受到生物传感器技术的限制，生物量浓度难以用常规的传感器测量。专用传感器存在着价格昂贵和维护费用高的缺点使其应用具有很大的局限性。随着计算机技术的发展，利用在线可测辅助变量估计在线不可测变量或难以测量变量的软测量方法在微生物发酵过程中得到应用。近几年来，诸如机理建模、卡尔曼滤波器、多元回归、人工神经网络和支持向量机等方法已经被诸多学者应用于微生物发酵过程的软测量建模中。支持向量机理论以其样本需求量小、预测精度高和泛化能力强的优势在众多方法中脱颖而出，受到广泛关注。 本文以红霉素发酵过程为研究对象，在详细分析了软测量建模方法国内外研究现状的基础上，将连续隐Markov模型（CHMM）引入到软测量建模领域，提出了基于CHMM的生物发酵软测量建模新方法，并结合红霉素发酵过程采集数据建立了菌体浓度软测量模型。全文主要研究内容如下： 1、在详细分析方法研究现状理论的基础上，结合红霉素发酵过程，基于的软测量建模方法。 4、为了提高基于CHMM的生物发酵软测量模型的预测精度，采用区别性训练算法代替传统的最大似然估计训练算法（Baum-Welch算法），研究了基于改进最小分类误差准则的CHMM软测量模型参数训练算法，并给出了基于改进最小分类误差准则的CHMM生物发酵软测量建模实现步骤。 关键词：红霉素发酵，软测量，连续隐Markov模型，Baum-Welch算法 ABSTRACT Microorganism fermentation engineering is the foundation of bioengineering and biotechnology. Biomass concentration is an important variable in the fermentation process, which reflects the state of the fermentation process and impacts the quality and yield of the output. In order to control the fermentation process effectively, online measurement of metabolic product concentration is indispensable. Constrained by the sensor technology in fermentation, metabolic product concentration can not be measured by regular sensors. Because of the high price and high maintenance costs, the application of dedicated sensors is limited. With the development of computer technology, soft sensor technology, estimating unmeasurable variables or difficult-to-measure variables with measurable ones online, is applied in microorganism fermentation process. Recently, many methods have been used to model fermentation soft sensors, such as mechanism modeling, Kalman filter, multiple regression, artificial neural network and support vector machines (SVMs). SVMs have drawn extensive attention with their high precision and strong generalization ability using small samples. Microorganism fermentation engineering is the foundation of bioengineering and biotechnology. Biomass concentration is an important