Tatiana Ilkova

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In this work a neuro-fuzzy based model of a whey batch fermentation process by a strain Kluyveromyces marxianus var. lactis MC5 is presented. A three-layered neuro-fuzzy network is realized. The simulation results are compared with conventional models (based on mass balance and differential equations). The neuro-fuzzy model provides a better fitness and(More)
A fed-batch fermentation process is examined in this paper for experimental and further dynamic optimization. The static optimization is developed for to be found out the optimal initial concentrations of the basic biochemical variables – biomass, substrate and substrate in the feeding solution. For the static optimization of the process the method of(More)
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