Modeling and optimization of acetic acid fermentation: A polynomial-based approach

Abstract

Vinegar production is a typical bioprocess in the scope of the agrifood industry. Its optimization requirescareful modeling which has so far been addressed by using mainly unstructured first principles models. Because of the difficulties in obtaining these models, black box models, such as those used here, are becoming more frequently used. The polynomial models developed in this work, accurately reflect theeffect of the major and typical operational variables used in industry for this process. Also, responsesurfaces were used to identify the optimum operating conditions with a view to maximizing the meanfermentation rate and productivity. The followed strategy has a huge industrial interest since yields a tool that does not only allow finding the best operational conditions depending on different criteria but also is useful for process control. As far as we know this is the first time that these variables have been correlated in this way.