ListarDepartamento de Química Inorgánica e Ingeniería Química por tema "Vinegar"
Mostrando ítems 1-11 de 11
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Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
(Elsevier, 2007)A simple, fast method for estimating the mean rate of biological oxidation in a typical semi-continuous wine vinegar production cycle was developed. The method involves on-line monitoring changes in ethanol concentration ... -
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry
(MDPI, 2024)Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective ... -
Improvement of vinegar processing through integrated study of the microbiome and metabolome
(Universidad de Córdoba, UCOPress, 2023)Introduction and Thesis motivation: The industrial elaboration of vinegar is performed from an alcoholic medium in which a mixed culture of acetic acid bacteria (AAB) is used to carry out a biotransformation process of ... -
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
(Wiley, 2010)BACKGROUND: The acetification process needs an overall study of the variables influencing it in order to establish their optimum values. Based on industrial experience and available literature, including a recently proposed ... -
Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review
(MDPI, 2023)Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the ... -
Modeling and optimization of acetic acid fermentation: A polynomial-based approach
(Elsevier, 2015)Vinegar production is a typical bioprocess in the scope of the agrifood industry. Its optimization requirescareful modeling which has so far been addressed by using mainly unstructured first principles models. Because of ... -
Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures
(MDPI, 2020)Modelling techniques allow certain processes to be characterized and optimized without the need for experimentation. One of the crucial steps in vinegar production is the biotransformation of ethanol into acetic acid by ... -
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
(MDPI, 2020)In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in ... -
Modelling of wine vinegar acetification bioreactor: Global sensitivity analysis and simplification of the model
(Elsevier, 2022)First-principles models of any process usually describe its complex underlying mechanisms using differential and algebraic equations including several unknown parameters, whose values must be normally estimated from ... -
Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
(MDPI, 2021)In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two ... -
Structural identifiability of a model for the acetic acid fermentation process
(Elsevier, 2008)Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major ...