“…Many processes in the food and biochemistry industry, like fermentation processes, utilize transient-state virtual sensors (Rotem, et al 2000;Kampjarvi, et al 2008). Transient-state virtual sensors are also very common in the specialty chemistry field (Bonne and Jorgensen 2004). However, steady-state virtual sensors represent the majority of the applications in different fields (Qin 1997;Casali, et al 1998;Park and Han 2000;Jos de Assis and Maciel Filho 2000;Meleiro and Finho 2000;Radhakrishnan and Mohamed 2000;Devogelaere, et al 2002;James, et al 2002.et al).…”