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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 ...
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 ...
Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model
(Elsevier, 2009)
Vinegar is a food product of increasing significance by virtue of its widely variable origin and uses (particularly as a condiment or food preservative). The gastronomic value of vinegar has been appreciated for thousands ...
Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization
(Elsevier, 2009)
Wine vinegar is obtained in a biotechnological process one of the crucial steps in which is the biological oxidation of the starting wine. Such a step is usually performed in a semi-continuous operation mode where a preset ...
Optimization of biotechnological processes. The acetic acid fermentation. Part II: Practical identifiability analysis and parameter estimation
(Elsevier, 2009)
In part I of this series a mathematical model for acetic acid fermentation was reported. However, no kinetic model can be complete until its equation parameters are estimated. This inevitably entails a practical identifiability ...
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 ...
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 ...
Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid
(Elsevier, 2015)
Strawberry surpluses, which may account for about 20% of the whole production, could bean example of what is happening with other fruits. This surplus is largely transformed intostrawberry purée which, although is especially ...
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 ...
Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization
(Elsevier, 2016)
Agro-industrial by-products and wastes pose serious, widespread problems with considerable economic and environmental consequences in developed countries. However, many of the by-products contain large amounts of sugars ...