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PROCESS CHARACTERIZATION FOR DYNAMIC DESIGN SPACE DEVELOPMENT: AN INTENSIFIED DESIGN OF EXPERIMENT METHOD

机译:动态设计空间开发的过程表征:实验方法的强化设计

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In this contribution, an intensified Design of Experiment (iDoE) methodology will be introduced. The iDoE approach is based on the idea that the values of certain factors do not need to be kept constant throughout the experiments. Instead the value of the factors can be changed during the experiments, e.g. after a specified time a step-change from 23 to 30 (°C) can be applied in temperature. In this way a classical Design of Experiment plan can in principle be executed using less experiments. The iDoE method is applied to industrial and simulated E.coli fed-batch fermentations. A dynamic hybrid modeling method is adopted for the analysis of the data, since the analysis cannot be accomplished with the traditional static statistical methods. The process understanding gathered from the iDoE is compared to DoE results. The results suggest that the number of experiments can be reduced by factor of three to two, meaning less than half of the experiments of a classical DoE are required with the iDoE method. In addition, the understanding of the process dynamics is much improved, which is of particular importance to assess the impact of temporal deviations in the factors on the process response.
机译:在这项贡献中,将介绍强化的实验设计(iDoE)方法。 iDoE方法基于这样的想法:在整个实验过程中,某些因素的值不需要保持恒定。相反,可以在实验期间更改因子的值,例如在指定的时间后,可以将温度从23更改为30(°C)。这样,经典的实验计划设计原则上可以使用较少的实验来执行。 iDoE方法适用于工业和模拟的大肠杆菌补料分批发酵。由于无法用传统的静态统计方法完成分析,因此采用动态混合建模方法进行数据分析。从iDoE收集的过程理解与DoE结果进行比较。结果表明,实验数量可以减少三到二倍,这意味着使用iDoE方法所需的经典DoE实验不到一半。此外,对过程动力学的理解也大大提高,这对于评估因素中的时间偏差对过程响应的影响尤为重要。

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