ListarDIE-Artículos, capítulos... por tema "Vinegar"
Mostrando ítems 1-10 de 10
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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 ... -
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 ... -
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 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 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 ... -
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 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 ...