By using naturally derived substrates and the addition of microorganisms for fermentation processes, these typically show a complex system behavior. This results in many challenges and uncertainties, in particular for on-line process monitoring and process control in real time. The present work is therefore concerned with solution concepts of linguistically based process control (fuzzy logic control) and their optimization through the integration of negative experiential knowledge and genetic algorithms for online process control of brewing yeast propagation.
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By using naturally derived substrates and the addition of microorganisms for fermentation processes, these typically show a complex system behavior. This results in many challenges and uncertainties, in particular for on-line process monitoring and process control in real time. The present work is therefore concerned with solution concepts of linguistically based process control (fuzzy logic control) and their optimization through the integration of negative experiential knowledge and genetic al...
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