Using neural networks to obtain indirect information about the state variables in an alcoholic fermentation process
This work provides a manual design space exploration regarding the structure, type, and inputs of a multilayer neural network (NN) to obtain indirect information about the state variables in the alcoholic fermentation process. The main benefit of our application is to help experts reduce the time needed for making the relevant measurements and to increase the lifecycles of sensors in bioreactors. The novelty of this research is the flexibility of the developed application, the use of a great number of variables, and the comparative presentation of the results obtained with different NNs (feedback vs. feed-forward) and different learning algorithms (Back-Propagation vs. Levenberg&ndash
Sustainable Method Using Filtering Techniques for a Fermentation Process State Estimation
Winemaking is concerned about sustainable energy availability that implies new methods for process monitoring and control. The aim of this paper is to realize a comparative analysis of the possibilities offered using estimation techniques, balances, and filtering techniques such as the Kalman filter (KF) and the extended Kalman filter (EKF), to obtain indirect information about the alcoholic fermentation process during winemaking. Thus, an estimation solution of the process variables in the exponential growing phase is proposed, using an extended observer. In addition, two estimation solutions of this process with the EKF and an estimation of the decay phase of the fermentation process are …
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo