Detecting faults in fermentation processes

Fermentation processes are involved in the production of pharmaceuticals (e.g. antibiotics), chemicals and bulk enzymes (e.g. citric acid, washing-powder enzymes), numerous foods and beverages, waste water treatment and in agriculture (e.g. silage). There are problems, particularly of process complexity and variability, that make fault detection and analysis in fermentation somewhat more difficult than in other process industries. The author illustrates present industrial practices of `high-value´ fermentation processes, surveys the techniques that are beginning to be applied and highlights what seem to be the most relevant developments