Development of a dynamic gray‐box model of a fermentation process for spore production

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dc.contributor.authorWinz, Joschka
dc.contributor.authorAssawajaruwan, Supasuda
dc.contributor.authorEngell, Sebastian
dc.date.accessioned2025-01-10T12:15:39Z
dc.date.available2025-01-10T12:15:39Z
dc.date.issued2023-05-16
dc.description.abstractFermentation processes are difficult to describe using purely mechanistic relations as the underlying biochemical phenomena are complex and often not fully understood. In order to cope with this challenge, we developed an approach to augment standard dynamic model equations by data-based components that are fitted to data using machine learning techniques, which results in dynamic gray-box models. This methodology is applied here to the batch fermentation process of the sporulating bacterium Bacillus subtilis, using experimental data from a lab-scale fermenter. The key step in developing the model is the estimation of a training set for the machine learning submodels. The quality of the resulting model is analyzed, and the predictions are compared with real data.en
dc.identifier.urihttp://hdl.handle.net/2003/43307
dc.identifier.urihttp://dx.doi.org/10.17877/DE290R-25139
dc.language.isoen
dc.relation.ispartofseriesChemie - Ingenieur - Technik; 95(7)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDynamic modelingen
dc.subjectFermentationen
dc.subjectGray-Box Modelen
dc.subjectMachine learningen
dc.subjectSporulationen
dc.subject.ddc660
dc.titleDevelopment of a dynamic gray‐box model of a fermentation process for spore productionen
dc.typeText
dc.type.publicationtypeResearchArticle
dcterms.accessRightsopen access
eldorado.secondarypublicationtrue
eldorado.secondarypublication.primarycitationWinz, J., Assawajaruwan, S. and Engell, S. (2023), Development of a Dynamic Gray-Box Model of a Fermentation Process for Spore Production. Chemie Ingenieur Technik, 95: 1154-1164. https://doi.org/10.1002/cite.202200237
eldorado.secondarypublication.primaryidentifierhttps://doi.org/10.1002/cite.202200237

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