Hybrid modeling of xanthan gum bioproduction in batch bioreactor |
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Authors: | Giovani L Zabot Jaqueline Mecca Michele Mesomo Marceli F Silva Val??ria Dal Pr?? D??bora de Oliveira J Vladimir Oliveira Fernanda Castilhos Helen Treichel Marcio A Mazutti |
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Institution: | (1) Department of Chemical Engineering, Federal University of Santa Maria, UFSM, Av. Roraima, 1000, Santa Maria, 97105-900, Brazil;(2) Department of Food Engineering, URI, Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, 99700-000, Brazil;(3) Department of Chemical Engineering, Polytechnic Center, UFPR, Curitiba, Brazil |
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Abstract: | This work is focused on hybrid modeling of xanthan gum bioproduction process by Xanthomonas campestris pv. mangiferaeindicae. Experiments were carried out to evaluate the effects of stirred speed and superficial gas velocity on the kinetics of cell
growth, lactose consumption and xanthan gum production in a batch bioreactor using cheese whey as substrate. A hybrid model
was employed to simulate the bio-process making use of an artificial neural network (ANN) as a kinetic parameter estimator
for the phenomenological model. The hybrid modeling of the process provided a satisfactory fitting quality of the experimental
data, since this approach makes possible the incorporation of the effects of operational variables on model parameters. The
applicability of the validated model was investigated, using the model as a process simulator to evaluate the effects of initial
cell and lactose concentration in the xanthan gum production. |
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