Operating and control
The control is based on value learning during an optimal fermentation run. The principle of the control is handling of power circuits based on current values measurements. Temperature of the fill is measured by a membrane of special thermometers whose designs fit into the specific environment of the fermenter. Besides the fill temperature, temperatures of degas and fill-airing air are measured. Measured volumes of degas are temperature and volume of oxygen. Current values are recorded and assessed by an industrial computer. The control programme turns on the airing and shoveling when marginal values of measurements are reached. Volumes of oxygen and carbon dioxide in the atmosphere are in constant mutual rate. During the process of biological oxidation of organic substrates their mutual rate is changed.
The volume of oxygen decreases as it is consumed. On the contrary, the volume of carbon dioxide rises, which is the final metabolite of the aerobic oxidation of carbonic substrates (Krebs cycle). Forced airing of the fill is run through injectors placed inside the operation space of the fermenter. Fresh air is driven into the fill and simultaneously air containing water vapour is evacuated. Optimal fill airing is a precondition for the progression of fermentation in aerobic conditions. If intensive airing does not bring the expected change in concentrations of the observed gases it means that the physical properties of the fill do not allow the continuation of the aerobic fermentation without reshoveling. This state may have several causes. It may be a compression (concretion) of the fill or there has been an unwanted mudding which some fills tend to. In case the airing does not secure sufficient supply of air oxygen fill reshovelling is turned on