Estimation of Some Crucial Variables in Erythromycin Fermentation Process Based on ANN Left-Inversion.

For the on-line estimation of some directly immeasurable crucial variables in erythromycin fermentation process, this paper presents an Artificial Neural Network (ANN) left-inversion based on the "assumed inherent sensor" and its left-inversion concepts. The ANN left-inversion is composed of two relatively independent parts ( a static ANN used to approximate the complex nonlinear function and several differentiators used to represent its dynamic behaviors, so that the ANN left-inversion is a special kind of dynamic ANN in essence. Different from common dynamic ANNs, such a separate structure makes the ANN left-inversion easier to use, hence facilitating its application. The ANN left-inversion has been used to estimate such immeasurable variables as mycelia concentration, sugar concentration and chemical potency in erythromycin fermentation process. The experimental results show its validity. [ABSTRACT FROM AUTHOR]