Monitoring And Control Of Fermenters
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| Author | : Gary Montague |
| Publisher | : IChemE |
| Total Pages | : 200 |
| Release | : 1997 |
| Genre | : Science |
| ISBN | : 9780852953952 |
Surveys the state-of-the-art in industrial fermentation monitoring and control. The main aim of the report is to encourage industry to take up methodologies suggested by research. It draws its conclusions from a one-year study into issues such as: improving data analysis procedures and monitoring techniques; applying estimation methods to enhance on-line information; easing the task of establishing effective closed-loop control systems; utilizing artificial intelligence techniques to improve process fault detection and diagnosis and provide general operator assistance; using optimization approaches where possible to enhance bioprocess profitability from development laboratory scale to large-scale production.
| Author | : Ali Cinar |
| Publisher | : CRC Press |
| Total Pages | : 658 |
| Release | : 2003-04-01 |
| Genre | : Science |
| ISBN | : 9780203911358 |
Illustrating techniques in model development, signal processing, data reconciliation, process monitoring, quality assurance, intelligent real-time process supervision, and fault detection and diagnosis, Batch Fermentation offers valuable simulation and control strategies for batch fermentation applications in the food, pharmaceutical, and chemical industries. The book provides approaches for determining optimal reference trajectories and operating conditions; estimating final product quality; modifying, adjusting, and enhancing batch process operations; and designing integrated real-time intelligent knowledge-based systems for process monitoring and fault diagnosis.
| Author | : Claire Komives |
| Publisher | : John Wiley & Sons |
| Total Pages | : 288 |
| Release | : 2018-12-27 |
| Genre | : Science |
| ISBN | : 1118361989 |
Written for industrial and academic researchers and development scientists in the life sciences industry, Bioprocessing Technology for Production of Biopharmaceuticals and Bioproducts is a guide to the tools, approaches, and useful developments in bioprocessing. This important guide: • Summarizes state-of-the-art bioprocessing methods and reviews applications in life science industries • Includes illustrative case studies that review six milestone bio-products • Discuses a wide selection of host strain types and disruptive bioprocess technologies
| Author | : Daniel R. Omstead |
| Publisher | : CRC Press |
| Total Pages | : 362 |
| Release | : 2020-11-25 |
| Genre | : Computers |
| ISBN | : 1000141756 |
The purpose of this volume is to describe the components, assembly, and implementation of computer-based process control systems. Presented in two sections, it illustrates how such systems have been used to monitor and control industrial fermentation processes as a means to improve our understanding of product biosynthesis. This book covers the fields of indirect parameter estimation and fermentation-specific control algorithms. It also includes chapters which describe system architecture and process application, process control, on-line liquid sampling and computer system architecture. This is an ideal source for anyone involved with biotechnology, bioengineering, microbial technology, chemical engineering, and computer control.
| Author | : Peter F. Stanbury |
| Publisher | : Elsevier |
| Total Pages | : 376 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1483292916 |
This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.
| Author | : Francisco J. Barba |
| Publisher | : Elsevier |
| Total Pages | : 428 |
| Release | : 2020-08-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0128172665 |
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. - Explores the use of high-pressure processing as a tool for developing new products - Outlines the structure and improved functional properties provided by high-pressure processing - Illustrates potential applications and future trends of high-pressure processing - Explains the mechanisms that influence the impact of high-pressure processing - Highlights the optimal conditions for high-pressure processing to develop certain food products - Defines the challenges and future perspectives in the use of high-pressure processing for food product development
| Author | : Maria Carmo Nicoletti |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 349 |
| Release | : 2009-06-29 |
| Genre | : Mathematics |
| ISBN | : 3642018874 |
Computational Intelligence (CI) and Bioprocess are well-established research areas which have much to offer each other. Under the perspective of the CI area, Biop- cess can be considered a vast application area with a growing number of complex and challenging tasks to be dealt with, whose solutions can contribute to boosting the development of new intelligent techniques as well as to help the refinement and s- cialization of many of the already existing techniques. Under the perspective of the Bioprocess area, CI can be considered a useful repertoire of theories, methods and techniques that can contribute and offer interesting alternative approaches for solving many of its problems, particularly those hard to solve using conventional techniques. Although throughout the past years CI and Bioprocess areas have accumulated substantial specific knowledge and progress has been quick and with a high degree of success, we believe there is still a long way to go in order to use the potentialities of the available CI techniques and knowledge at their full extent, as tools for supporting problem solving in bioprocesses. One of the reasons is the fact that both areas have progressed steadily and have been continuously accumulating and refining specific knowledge; another reason is the high level of technical expertise demanded by each of them. The acquisition of technical skills, experience and good insights in either of the two areas is very demanding and a hard task to be accomplished by any professional.
| Author | : Cletus Kurtzman |
| Publisher | : Elsevier |
| Total Pages | : 2362 |
| Release | : 2011-05-09 |
| Genre | : Science |
| ISBN | : 0080931278 |
The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. - High-quality photomicrographs and line drawings - Detailed phylogenetic trees - Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification
| Author | : Brian McNeil |
| Publisher | : John Wiley & Sons |
| Total Pages | : 402 |
| Release | : 2008-04-15 |
| Genre | : Science |
| ISBN | : 0470725281 |
A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).
| Author | : Victor R Preedy |
| Publisher | : Academic Press |
| Total Pages | : 1520 |
| Release | : 2010-03-23 |
| Genre | : Technology & Engineering |
| ISBN | : 0080922201 |
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. - Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients - Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods - Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians - Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems
