Listar DIE-Artículos, capítulos... por autor "6b958081-a06c-4129-812b-f6ecd2e8c419"
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An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Torija-Martínez, María J.; Mas, Albert; García García, Isidoro (Elsevier, 2016)The estimation of the maximum specific growth rate ( max) for non-readily culturable bacteria, growing on complex media containing suspended solids, is a difficult task considering the important problems in obtaining ... -
Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
García García, Isidoro; Cantero-Moreno, Domingo; Jiménez-Ot, Carlos; Baena Ruano, Silvia; Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; Bonilla-Venceslada, José L.; Barja, Françoise (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 ... -
Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Ehrenreich, Armin; Liebl, Wolfgang; García García, Isidoro (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 ... -
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
Baena Ruano, Silvia; Jiménez-Ot, Carlos; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Bonilla-Venceslada, José L.; Álvarez Cáliz, Carmen María; García García, Isidoro (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
Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Cañete Rodríguez, Ana María; García García, Isidoro (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 of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (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
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (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 biotechnological processes. The acetic acid fermentation. Part I: The proposed model
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (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 II: Practical identifiability analysis and parameter estimation
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (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 ... -
Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (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 the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (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 ... -
Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Torija-Martínez, María J.; Mas, Albert; Jiménez Hornero, Jorge; García García, Isidoro (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 ... -
Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Torija-Martínez, María J.; Mas, Albert; García García, Isidoro (Elsevier, 2016)Modern societies produce massive surpluses of food, by-products and wastes that increase the interest for their revalorization. This work examines the use of a culture of Gluconobac-ter japonicus CECT 8443, without pH ... -
Structural identifiability of a model for the acetic acid fermentation process
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (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 ...