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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 ...
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 ...