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)