BATCH XANTHAN FERMENTATION PROCESS – OPTIMAL TEMPERATURE CONTROL

FINKEOVÁ, J.; KMÍNEK, M.; PALATOVÁ, M.

Abstract

The paper presents a simulation study of optimal temperature strategy of xanthan gum fermentation. The optimal temperature profile was computed using a published mathematical model derived from experimental study. Xanthan gum is a hetero-polysaccharide produced industrially by fermentation using the bacterium Xanthomonas. It has wide application as a stabilizing and thickening substance in the food industry. Production costs are quite high, so fermentation process must be improved. Mathematical modeling can help to propose optimal control strategy for batch fermentation process of xanthan. Temperature is one of the most important parameters influencing xanthan fermentation process.

Coresponding author e-mail: finkeovj[at]vscht[dot]cz

Session: Modelling, Simulation, and Identification of Processes