Optimization of batch fermentation processes. II. Optimum temperature profiles for batch penicillin fermentations

摘要: Optimization methods based on the continuous maximum principle and calculus of variations were used to calculate optimum temperature profiles for batch penicillin fermentations. These first applied several general models develop effective techniques numerical solution equations. Subsequently, these two particular models, derived from experimental data, determined. The results indicated that an improvement, in yield about 15% was possible if followed.