Detectability in a Beer Fermentation Process since Two Mathematical Models

Resumen: On the research and development of estimation schemes of beer fermentation processes, in this work the detectability property of two mathematical models of a same process is addressed. The process is a typical one of alcoholic fermentation carried out in a tank bioreactor in batch operation, for which the models include the description of two metabolites related to the beer flavor, in addition to classic variables of yeast, reducing sugars and ethanol. Taking in account that in some practical cases the available on-line measurement is the reducing sugars, and in other ones, the ethanol, three measurement scenarios are considered. The detectability of both models is guaranteed in the scenario in which both reducing sugars and ethanol are measured, and in the case of one of the models, the detectability is even provided when the only measurement is the ethanol. To illustrate the detectability outcomes, an estimator is constructed following a geometric approach, where the tuning of gains is carried out through a pole-placement technique.

¿Cómo citar?

Rosa L. Tafoya-Rivera & Héctor Hernández-Escoto. Detectability in a Beer Fermentation Process since Two Mathematical Models. Memorias del Congreso Nacional de Control Automático, pp. 14-20, 2021.

Palabras clave

Detectability, State estimation, Fermentation Process, Beer

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