Figure 5. The characteristics of the yeast batch cultivation BC2 (a) and the raw signal response of one of the sensors (TGS 822) to the cultivation (b).
Figure 6. Predicted verses simulated ethanol concentrations using the MBC approach for all three cultivations (BC1 - BC3) as well as the predicted verses off-line ethanol concentrations using the CCM approach for all three cultivations (BC1 - BC3).
Figure 7. Predicted verses simulated ethanol concentrations using the MBC approach for all three cultivations (BC1 - BC3) as well as the predicted verses off-line ethanol concentrations using the CCM approach for all three cultivations (BC1 - BC3)