Modeling and advanced control strategies for the beer fermentation process

Beer has existed for centuries. Fermentation is necessary. Over time, fermentation techniques have evolved. Despite having identical ingredients, each beer is unique. Beer production requires a source of carbs and yeast. Microbes aid brewers from the manufacture of raw materials to packaging stability. Some people overlook beer because it is made through the fermentation of food. Esters, acids, and higher alcohols are all susceptible to the effects of temperature. Fermentation temperatures can boost acidity and fruitiness. The influence of temperature on them is modeled using MATLAB/Simulink, and the temperature profile of an industrial environment is incorporated into the resulting model. The dynamic model is used to determine appropriate controller settings for optimal control, and the PID and MPC controllers are employed to obtain recognizable temperature profiles for flavor development.