Monitoring the convection coefficient in fermentative processes using numerical methods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorda Paz, Priscila Marques-
Autor(es): dc.creatorde Oliveira, Juliana-
Data de aceite: dc.date.accessioned2021-03-11T00:47:47Z-
Data de disponibilização: dc.date.available2021-03-11T00:47:47Z-
Data de envio: dc.date.issued2018-12-11-
Data de envio: dc.date.issued2018-12-11-
Data de envio: dc.date.issued2018-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s00449-018-1903-6-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/175876-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/175876-
Descrição: dc.descriptionThis work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance of this bioprocess. Different combinations of yeast quantity were added to diverse dilutions of cane juice, allowing the evaluation of the fermentation performance. This was conducted by observing the temperature signal obtained from thermal probes inserted in the experimental set up. The best performances are utilized in the mathematical model evaluation. Thus, the signal reconstructed by the appropriate inverse problem and subsequently, regularized by the simplified method of least squares (the method used for adjusting the defined parameters) allows a common method to process the convection coefficient that can be monitored and controlled within an actuation range. This leads to an increased level of refinement in the technique. Results show that it is possible to determine the best parameters for this technique and observe the occurrence of fermentation by monitoring the temperature signal, thereby ensuring the realization of a high-quality and high-performance bioprocess.-
Formato: dc.format697-706-
Idioma: dc.languageen-
Relação: dc.relationBioprocess and Biosystems Engineering-
Relação: dc.relation0,640-
Relação: dc.relation0,640-
Direitos: dc.rightsopenAccess-
Palavras-chave: dc.subjectAlcoholic fermentation-
Palavras-chave: dc.subjectConvection coefficient-
Palavras-chave: dc.subjectInverse problem-
Palavras-chave: dc.subjectRegularization-
Palavras-chave: dc.subjectTemperature-
Título: dc.titleMonitoring the convection coefficient in fermentative processes using numerical methods-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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