发酵工艺优化与控制研究-控制理论与控制工程专业论文.docxVIP

摘 要 发酵过程是过程控制研究的一类重要对象，对发酵过程控制的研究是发酵专业和 控制专业面临的重要课题。发酵过程控制存在几个重要问题：难以建立发酵过程精确 的数学模型；发酵过程生物参数难以在线测量；发酵过程的优化控制停留在经验水平； 发酵过程 pH 值、溶解氧等参数难以自动控制；半连续发酵过程中难以进行补料控制 等。文章针对这些问题，着重研究了 pH 值的控制、生物参数的在线测量和过程的优 化控制等问题。 首先在实验室 DS-50L 发酵罐上对木薯酒精发酵工艺进行了实验研究，确定了木 薯酒精间歇发酵的工艺，使酒精浓度达到 12.7°，淀粉出酒率 50%。从工艺机理出发 对酒精发酵进行了初步的优化控制研究，分析了搅拌速度、pH 值、添加营养盐、发 酵温度对发酵过程的影响，给出了较优化的参数，提高了酒精的生产效率。接着针对 发酵过程生物参数不能在线测量问题，使用软测量技术对木糖醇发酵过程构建软传感 器来在线估计底物浓度和木糖醇浓度，为发酵过程的优化控制和及时结束发酵提供了 依据。使用未经训练的数据对软传感器的性能进行检验，取得了很好的逼近效果。最 后针对 pH 过程的强非线性，从化学方程式入手，根据多模型的思想推导出 pH 过程 的四式模型，并将四式模型的逆模型作为控制器对 pH 过程进行跟踪控制，仿真结果 表明，此方案有较好的控制效果。 关键词：酒精发酵，工艺，pH 过程，木糖醇，软测量 Abstract Fermentation process is an important object of process control, and it is also a vital project faced by fermentation and control subject. However, there are several puzzles on it, such as the exact mathematical model of the process is difficult to establish; the biology parameters cannot be measured online; the optimization control of fermentation process still relies on workers’ experience; the pH and dissolved oxygen are hard to control automatically and it is difficult to supply material in batch-feeding fermentation. Considering these problems of fermentation, this paper makes a further study on the following domains: pH-control, on-line measure of biology parameters and optimization control. Firstly, we make certain the techniques of cassava ethanol fermentation from the ethanol fermentation experiments on the DS-50L fermentor, make the ethanol concentration amount to 12.7 degree and the ethanol percentage from starch reaches 50%,. Then we make a primary study on optimization control based on the ethanol fermentation mechanism. Through analyzing these parameters-the stirring rate, pH, adding inorganic salts, and the fermentation temperature, the optimal parameter is offered to raise the ethanol production. Secondly, for the biology parameters cannot be measured online, we use the soft-sensing technique to design soft sensor to estimate the xylose and xylitol c