Optimal control of a fermentation process

Optimal control of a fermentation process

Este artc̕ulo incluye la descripcin̤ del proceso de fermentacin̤ discontinuo de cerveza que ha sido optimizado usando una tčnica basada en la aplicacin̤ del cl̀culo de variaciones. Es introducido el mťodo del gradiente como una herramienta valiosa para el control p̤timo del proceso de fermentacin̤...

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Bibliografski detalji
Daljnji autori:	Carrillo Ureta G.E, Roberts P.D, Becerra V.M, Department of Chemical Engineering, Norwegian University of Science and Technology (NTNU)
Format:	Knjiga
Jezik:	engleski
Teme:	Fermentacin̤ Control de procesos industriales Fermentation Industrial process control Fermentos Vinificacin̤ Sistemas no lineales Procesos de fermentacin̤ discontinua Control p̤timo Fermentacin̤ de la cerveza Ferments Wine Non-linear systems Discontinuous fermentation processes Optimal control Fermentation of beer
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Slični predmeti

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

Designer yeasts for the fermentation industry of the 21st century

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

General and microbiological aspects of solid substrate fermentation

Main characteristics and applications of solid substrate fermentation

A neural network tool for brewery fermentations

Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Yeast diversity and persistence in botrytis-affected wine fermentations

Development of chemical process design and control for sustainability

Seleccin̤ de levaduras

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions

Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

Increasing of ethanol production in fermentation molasses by Rhyzozyme enzymatic complex

Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making

Ethanolic fermentation of sucrose, sugarcane juice and molasses by escherichia coli strain KO11 and klebsiella oxytoca strain P2

Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Modelling of an industrial process of pleuromutilin fermentation using feedforward neural networks

Effect of Some Vineyard Management and Vinification Practices on Phenolic Composition and Color of Red Wines

Influencia de la microoxigenacin̤ en el color y las caracters̕ticas organolp̌ticas de los vinos tintos

Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Reduccin̤ de acidez volt̀il en vinos por medio de adsorcin̤ selectiva de c̀ido acťico de un permeato separado del vino por s̤mosis inversa

Effect of brewer<U+0092>s raw material on the course of main fermentation

Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

Bioethanol production by a coupled fermentation/pervaporation process using silicalite membranes coated with silicone rubbers

Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

Control de un biorreactor para fermentacin̤ alcohl̤ica en continuo

Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process

Tčnicas estads̕ticas para la identificacin̤ de aromas en vinos del Ribero

Obtaining superfine ethanol in a Cuban distillery

Obtencin̤ de una bebida alcohl̤ica de araz ̀(eugenia stipitata mc vaught) a partir de diferentes porcentajes de pulpa

Optimizacin̤ del proceso de clarificacin̤ en la elaboracin̤ de vino de naranja criolla (Citrus sinensis)

Astringent subqualities elicited by red wine , the role of ethanol and pH

Influencia de la microoxigenacin̤ en el proceso enolg̤ico de un vino tinto