SU1735372A1 - System for automatic control of growing microorganisms in fermenter - Google Patents

Abstract

Usage: in yeast production. Essence: the system of automatic control of the cultivation of microorganisms in the fermenter contains contours of temperature stabilization, pH of biomass and defoaming, control contours for the supply of nutrient salts, water and air for aeration, actuators on the substrate and air supply lines, a vertical pipe with a shut-off valve at the top parts, temperature sensors of air entering the aeration, and cooling water temperatures, heat generation recording unit, differential device, analysis unit, five Occupancy heat flux and the computing device. At the same time, the vertical pipe is divided into five compartments, the first three of which are narrowed, and the two subsequent ones are expanded with a change in the size of the narrowing and expansion. 1 il.

Description

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This invention relates to the microbiological industry and can be used in yeast production.

The closest to the technical essence of the invention is a system that contains circuits for stabilizing temperature, pH, automatic defoaming, programmed supply of salts, supplying air for aeration depending on the level in the fermenter, temperature sensors at the duct, and also at the inlet and outlet cooling jacket, vertical pipe (comparative chamber) with a heat flux density sensor on the wall and a shut-off valve in the upper part, a computing device and actuators on the substrate supply lines and air.

This system allows you to control the process of growing microorganisms, however, it has a large inertia, as in the comparative chamber

Only one variant that is different in its conditions from the fermenter. Working out all the options is consistent. The transition time of the system to the optimum zone is increased, which can significantly reduce the technical and economic performance of production, since fermenters are machines of high unit capacity. In addition, during the process, conditions can quickly change, which requires a rapid transition from one mode to another, since yeasts can be rearranged from growth to alcoholic fermentation for several tens of seconds.

The aim of the invention is to increase the yield of microorganisms per unit of consumed raw material.

The goal is achieved by the fact that the system contains temperature sensors, pH, level, temperature regulators, foam level, actuators on the machine

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gistrals of cooling water, air, molasses, oleic and sulfuric acid, salt dispensers, heat flow sensor, software device, computing device, equipped with a heat generation recording unit, a differential device, an analysis unit with four additional heat flow sensors, a vertical pipe divided into p d compartments. In this case, the first three of the compartments are narrowed at the bottom, and the next two are expanded. In the upper part of the pipe, the compartments are combined into a common chamber, at the outlet of which a shut-off valve is installed. A heat flow sensor is mounted on the wall of each compartment, connected to the input of the heat generation detection unit, the first output of which is connected to the first input of the analysis unit, and the second through the differential device to the second input of the analysis unit, the output of which is connected to the computing device, output which is connected to the actuator installed on the air supply line.

The drawing shows a block diagram of a system for automatically controlling the process of growing microorganisms.

The system contains a temperature stabilization circuit in the fermenter 1, containing a temperature sensor 2, a regulator 3, an actuator 4 installed on the water supply line supplied to the cooling jacket 5, a yeast mass stabilization circuit pH consisting of the sensor b, the regulator 7, actuator 8 on the ammonia water pipeline and actuator 9 on the sulfuric acid pipeline, a foam loop consisting of sensor 10, controller 11 and valve 12 on the oleic acid pipeline, air supply to air depending on the level in the fermenter, consisting of a level sensor 13, a regulator 14, an actuator 15 on the duct, a circuit for regulating the supply of nutrient salts, consisting of dispensers 16, a software device 17. The system also contains temperature sensors 18-20, installed on the duct, as well as at the entrance and exit of the cooling jacket, respectively, and connected to the computing device 21. The output of the latter is connected to the actuator 15 mounted on the duct and to the actuator 2 2 mounted on the molasses supply pipeline. In addition, the system is provided with a vertical pipe 23 divided into a number of compartments 24-28. Moreover, the first three compartments are narrowed at the bottom, and the next two are expanded. The degree of change in the size of the narrowing or expansion is chosen, for example, so that aeration

changed by 10% compared with the neighboring compartment, then for the case directly shown in the drawing, they have - 30 - 20 - 10 + 10 + 20%. In the upper part, the compartments are connected to a common chamber, at the output of which a shut-off valve 29 is installed, connected to the input of the computing device 21. Sensors 30-34 of heat flow are installed at the same height approximately 1 m from the bottom edge. compartments connected to the input of the heat generation detection unit 35, the first output of which is connected to the first input of the analysis unit 36, and the second through the differential

0, the device 37 is connected to the second input of the analysis block 36, the output of the analysis block 36 is connected to the computing device 21.

The system works as follows. The temperature in the fermenter 1 is maintained at a predetermined level using a temperature stabilization circuit including a temperature sensor 2 connected to the input of a regulator 3, which, after comparing the current and set temperature values, produces a regulating signal controlling the actuator 4 on the water supply lines supplied to the cooling jacket 5. The change in acidity in the fermentor, depending on the pH deviation in one or the other direction, sends a signal to the actuator 8 for water supply, or on the actuator 9, which supplies sulfuric acid to yeast growth

0 unit. The level of foam in the apparatus is monitored by a sensor 10, the signal of which is fed to the regulator 11, acting on the valve 12 installed on the oleic acid pipeline. The level of the culture medium in the apparatus is monitored by a sensor 13, the signal of which is supplied to the controller 14, which acts on the actuator 15 controlling the air supply to the aeration.

0 Nutrient salt solutions in the fermenter are fed through dispensers 16, the operation of which is controlled by the program device 17.

In addition, the system contains a pipe 23,

5 placed vertically in the fermenter. In the initial position, the valve 29 located in the upper part of the pipe 23 is closed and the aeration air displaces the culture fluid from the pipe. At the command of the computing device 21 valve 29

the culture liquid opens and fills compartments 24-28 of pipe 23.

In this case, the liquid inside the compartments is subject to the same thermal effects as the liquid inside the fermenter. Since the shape of the compartments in the lower part is different, the first are more narrowed, and the subsequent ones are expanded, the degree of aeration of the culture fluid in the first compartments is lower, and in subsequent ones it is higher than in the whole volume of the fermenter. As a result, a number of different culture regimes are obtained. The fluid in the bays 24-28 is set at the height of the liquid level in the fermenter. However, since the aeration in the compartments is not the same, then at equal hydrostatic levels, the level in the first narrowed compartments will be lower than in the fermenter, and in the latter higher. Fluid in the compartments does not circulate. In this case, it is not the integral heat generation of microorganisms (in particular, baker's yeast) that is measured, but the difference in heat release in the compartment and the fermenter, and the court determines the optimal cultivation process and, in advance of the value and sign of this difference, process. Since both the compartments and the sensors are located inside the volume of the fermenter, this makes it possible to compensate for the external disturbances caused by the cooling system, the inflow and aeration air.

Heat flux sensors 30-34 mounted on the wall of each compartment 24-28 measure the heat difference in the tube compartment and the fermenter and transmit a signal to the input of the heat generation recorder 35, which transmits heat information to the analysis unit 36. The latter analyzes the situation in each of the compartments and transmits a signal to the computing device. Block 36 selects the maximum / minimum value of the signal from the sensors and includes the corresponding compartment into the computing device. Block 37 takes into account the rate of change of the signal, which increases the speed of the system (control with anticipation of disturbances). In order to increase the speed of the system, a differential block 37 is inserted, which receives information from the heat release recording unit 35 and feeds a correction pulse into the analysis block 36.

The algorithm of the system computing device 21 and block 36 analysis. In the initial state, the shut-off valve 29 is closed, i.e. compartments 24-28 are not filled with liquid, sensors 30-34 of heat flow

disabled. At the command of the computing device, the valve 29 opens. The fluid fills the compartments. Heat flow sensors are included in the operation, which

The heat difference in the fermenter and compartments is measured. Since it is necessary to enter a stable mode, the heat flux sensors do not connect immediately, but with a time delay t (determined experimentally, for example, for baking yeast up to 30 s). The heat generation recording unit registers the readings of all the heat flow sensors and transmits them to the analysis unit 36. Because

Since the first compartments are narrowed and the latter are expanded in the lower part, therefore, the air supply of the first is lower, and the subsequent ones are higher than in the fermenter, then when approaching the alcohol zone, the first of the narrowed compartments sends a signal to the analysis unit 36. The selection of the reserve zone, based on the inertia of the system and the speed of the process, is carried out a priori, i.e. It is determined in advance which of the compartments is the main indicator of the approach to the dangerous mode. Thus, it is possible to vary the prediction time. From the analysis unit of the selected compartment, the signal enters the computing device, which, based on the measurement results, determines the specific heat release per unit of supplied power (this value is determined experimentally and laid down as tasks in the computational

device).

By reducing the specified value below a given standard, the computing device increases the air supply, if it is possible, and if not, reduces the flow

nutrition The selected compartment signals the correctness of the decisions made. In the system, various deviations are possible, i.e. Signals from different compartments arrive simultaneously. Here, the analysis unit selects the maximum value and, through the differentiation unit 35, with the most variable value (maximum speed). After some time has passed (selected experimentally, for

approximately 10 min.) the computing device commands the valve 29 to close (after closing the valve 29, the compartments are emptied, since the aeration air displaces the liquid), the sensor is turned off

heat flux and analysis unit, and heat generation signals are stored in the computing device. After a time delay of about 2 minutes, the cycle is repeated.

The use of this system will increase the yield of yeast and reduce the cost of aeration.

Claims (1)

The invention of the Automatic control system of the cultivation of microorganisms in the fermenter, preferably baking yeast, containing temperature stabilization circuits, stabilization circuits for pH of biomass and defoaming, control circuits for supplying nutrient salts, water and air for aeration, actuators installed on the substrate and air supply lines , a vertical pipe with a shut-off valve in its upper part, a heat flow sensor, sensors for the temperature of air entering the aeration, and those the cooling water temperature at the inlet and outlet of the cooling water supply line to the fermenter, and the computing device, the inputs of which are connected to air and cooling water temperature sensors, and the outlets with a shut-off valve and an actuator, installed on the substrate supply line, characterized in that, in order to increase the yield of microorganisms per unit of consumed raw material, it is equipped a heat generation detection unit, a differential device, an analysis unit and four additional heat flow sensors, all heat flow sensors connected to a heat generation detection unit, the first output of which is connected to the first input of the analysis unit, and the second through the differential device to the second input of the analysis unit, the output of which is connected to the input computing device, and the last output with an actuator installed on the air supply line, the vertical pipe being divided into five compartments, the first three of which are narrowed, and the two subsequent ones are expanded with the size of the narrowing and expansion, and the heat flux sensors are located one by one on the outside of each compartment. Pac / nSopbt § pitagmal solen Cooling