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4th Int. Conference on Integrated Modeling and Analysis in Applied Control and Automation, IMAACA 2010, Held at the International Mediterranean and Latin American Modeling Multiconference, I3M 2010(1)
Computer Aided Chemical Engineering(1)
Control Engineering Practice(1)
Food Control(1)
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Tecnología de las bebidas(4)
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Tecnología alimentaria(1)
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Advanced Temperature Tracking Control for High Quality Wines Using a Phenomenological Model
Conference ObjectAbstract: The fermentation in winemaking has high complexity due to interactions between cell biokinetics andPalabras claves:Dynamic inverse control, Temperature tracking, Wine fermentationAutores:Aballay P.M., Gustavo Juan Eduardo Scaglia, Mengual C., Ortiz O.A., Vallejo M.D.Fuentes:scopusNon-isothermal model of the yeasts growth in alcoholic fermentations for high quality wines
Conference ObjectAbstract: Since, one of the most critical variables influencing the bioprocess in winemaking is temperature; aPalabras claves:Non isothermal operation, Phenomenological modelling, Wine fermentation, Yeasts growthAutores:Aballay P.M., Gustavo Juan Eduardo Scaglia, Ortiz O.A., Rodríguez L., Vallejo M.D.Fuentes:scopusImproved phenomenological model for an isothermal winemaking fermentation
ArticleAbstract: An improved phenomenological model of the varietals must fermentation in a batch bioreactor under coPalabras claves:Isothermal fermentation, Phenomenological model, Tracking Trajectory, WinemakingAutores:Aballay P.M., Gustavo Juan Eduardo Scaglia, Mengual C., Ortiz O.A., Vallejo M.D.Fuentes:scopusLinear algebra based controller design applied to a bench-scale oenological alcoholic fermentation
ArticleAbstract: This work presents a controller design for a non-isothermal alcoholic fermentation to produce winesPalabras claves:Difference equations, Non-isothermal operation, Oenological alcoholic fermentation, tracking control, Yeasts growthAutores:Aballay P.M., Gustavo Juan Eduardo Scaglia, Jordan M., Ortiz O.A., Serrano M.E., Vallejo M.D.Fuentes:scopusToward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation
ArticleAbstract: Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioPalabras claves:Brettanomyces bruxellensis, Grape must fermentation, Healthy wines, Metschnikowia pulcherrima, SO reduction 2, Wickerhamomyces anomalus, Zygosaccharomyces rouxiiAutores:Gustavo Juan Eduardo Scaglia, Kuchen B., Maturano Y.P., Pera L., Vallejo M.D., Vazquez F.Fuentes:scopus