Certain investigations on control strategies for time delayed systems

Abstract

Many industries make use of fermenters for the production of mealstuffs, alcoholic liquids, vaccines, antibiotics, biofuels and many others.Fermentation of substances often bring about the formation of foam and launchof gases. Foam formation depends on numerous elements which include, thespeed of blending of broth, the amount of protein content present in theaggregate, the pH value of broth and so on. On addition of anti-foaming agents,the froth stage in bio-fermenters is managed. When the broth is alkaline innature, the formation of foam is more, which is decreased with the aid ofadding acidic anti-foaming agent. When the addition of anti-foaming agentexceeds a restrict, it destroys the residing micro-organism which helpsfermentation of broth. In batch fermenters, the destruction is tolerable to apositive volume, whereas in continuous fermenters, this may result in trade inproduct pleasant and uniformity. When this foam formation is left unnoticed,it could rise and come in contact with the surface of the fermenter, sensors orports of entry and exit of substances leading to contamination of the brothwhich are unwanted in the case of continuous fermenters. The microorganismsmay float along with the foam, leading to decrease in productivity. newline