ListarDepartamento de Química Inorgánica e Ingeniería Química por tema "Optimization"
Mostrando ítems 1-4 de 4
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Biotechnologically relevant features of gluconic acid production by acetic acid bacteria
(PAGEPress, 2017)The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently ... -
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 ... -
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 ... -
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 ...