Forecasting optimal duration of a beer main fermentation process using the kalman filter

Winemaking is concerned about sustainable energy availability that implies new methods for process monitoring and control. The aim of this paper is to realize a comparative analysis of the possibilities offered using estimation techniques, balances, and filtering techniques such as the Kalman filter (KF) and the extended Kalman filter (EKF), to obtain indirect information about the alcoholic fermentation process during winemaking. Thus, an estimation solution of the process variables in the exponential growing phase is proposed, using an extended observer. In addition, two estimation solutions of this process with the EKF and an estimation of the decay phase of the fermentation process are presented. The difference between the two EKF variants consisted of taking into consideration the indicator of the integral of the error norm square for the second EKF, for which the performance criterion was the statistical average of this indicator. Results from the simulation of the estimation programs of the two EKF variants were more than satisfactory. This research provides a basis for using an EKF designed for advanced control of the alcoholic fermentation batch process as a knowledge-based system.

Download Full-text

Unscented Transformation Based Robust Kalman Filter and Its Applications in Fermentation Process

Chinese Journal of Chemical Engineering ◽

10.1016/s1004-9541(10)60239-x ◽

2010 ◽

Vol 18 (3) ◽

pp. 412-418 ◽

Cited By ~ 6

Author(s):

Jianlin WANG ◽

Xuying FENG ◽

Liqiang ZHAO ◽

Tao YU

Keyword(s):

Kalman Filter ◽

Fermentation Process ◽

Unscented Transformation ◽

Robust Kalman Filter

Download Full-text

The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter

Processes ◽

10.3390/pr8121669 ◽

2020 ◽

Vol 8 (12) ◽

pp. 1669

Author(s):

Olivier Paquet-Durand ◽

Viktoria Zettel ◽

Abdolrahim Yousefi-Darani ◽

Bernd Hitzmann

Keyword(s):

Image Analysis ◽

Kalman Filter ◽

Extended Kalman Filter ◽

Fermentation Process ◽

Co2 Concentration ◽

Fixed Number ◽

Co2 Production ◽

Image Analysis System ◽

Average Radius ◽

Analysis System

Dough fermentation is an important step during the preparation of fermented baking goods. For the supervision of dough fermentation, a continuous-discrete extended Kalman filter was applied, which uses an image analysis system as the measurement. By estimation a fixed number of gas bubbles inside the dough, the radius of an average bubble was determined. A mathematical dough model was used by the extended Kalman filter to estimate the radius of the average bubble, the CO2 concentration of the non-gas dough phase and the number of CO2 molecules in the average bubble. During a fermentation of 50 min, the extended Kalman filter estimated that the average radius increased from 50 µm to 127 µm, the CO2 concentration in the non-gas dough increased to 23 mol/m³, and the CO2 amount in the bubble increased from 0.1 × 10−10 to 4 × 10−10 mol. Also, the specific CO2 production rate was estimated to be in the range from 1.5 × 10−3 to more than 4 × 10−3 mol·m³/kg/s. The advantages of an extended Kalman filter for the supervision of the dough fermentation process are discussed.

Download Full-text