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scopus(16)
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:scopusAlgebraic path tracking to aid the manual harvesting of olives using an automated service unit
ArticleAbstract: Service units used in precision agriculture are able to improve processes such as harvesting, sowingPalabras claves:Agricultural engineering, Harvesting aid, Robot Control, Robot programming, Service robot, Yield mappingAutores:Álvaro Javier Prado, Arnò J., Cheein F.A.A., Escolà A., Guivant J., Gustavo Juan Eduardo Scaglia, Rosell-Polo J.R., Torres-Torriti M.Fuentes:scopusDynamic optimization of the fermentation process for xylitol production
Conference ObjectAbstract: The following work shows a methodology for the optimization of a fed-batch fermentation process to mPalabras claves:Algoritmos Geneticos, BIOPROCESOS, optimización, polinomios ortonormales, Serie de Fourier, SISTEMA NO LINEALAutores:Fernandez Puchol M.C., Gustavo Juan Eduardo Scaglia, Gutierrez M.E., Noriega M.C., Pantano N., Rodriguez L.P.F.Fuentes:scopusFermentation monitoring by Bayesian states estimators. Application to red wines elaboration
ArticleAbstract: Winemakers must understand all chemical aspects involved and make the right decisions to obtain a hiPalabras claves:Alcoholic fermentation, Gaussian Process, On-line monitoring, Red wine, State EstimationAutores:Amicarelli A.N., Fernandez Puchol M.C., Gustavo Juan Eduardo Scaglia, Pantano N., Rossomando F.G.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:scopusKinetic modeling of fungal biomass growth and lactic acid production in Rhizopus oryzae fermentation by using grape stalk as a solid substrate.
ArticleAbstract: This work proposes the use of grape stalk, a residue from the wine industry, as a solid substrate foPalabras claves:Fermentation, Grape stalk, lactic acid, Mathematical modeling, R. oryzaeAutores:Gaido M., Groff M.C., Gustavo Juan Eduardo Scaglia, Kassuha D., Noriega S.E., Ortiz O.A.Fuentes:scopusMPC of a four-stage grape juice evaporator based on an adaptive neural model
Conference ObjectAbstract: The four-stage evaporator is the core of the process in the manufacture of concentrated grape juice.Palabras claves:Adaptive model-based pbkp_redictive control, artificial neural networks, Grape juice concentration processAutores:Aballay P.M., Gustavo Juan Eduardo Scaglia, Ortiz O.A., Suárez G.Fuentes:scopusModification of the Luedeking and Piret model with a delay time parameter for biotechnological lactic acid production
ArticleAbstract: Objectives: To obtain a mathematical model that adequately describes the time lag between biomass gePalabras claves:Fermentation, First Order plus Dead Time Model, lactic acid, Luedeking and PiretAutores:Groff M.C., Gustavo Juan Eduardo Scaglia, Noriega S.E., Ortiz O.A.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: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:scopus