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Computer Aided Chemical Engineering(2)
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)
Biocatalysis and Agricultural Biotechnology(1)
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scopus(8)
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: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:scopusNonlinear control of the dissolved oxygen concentration integrated with a biomass estimator for production of Bacillus thuringiensis δ-endotoxins
ArticleAbstract: Bacillus thuringiensis is a microorganism that allows the biosynthesis of δ-endotoxins with toxic prPalabras claves:Bacillus thuringiensis, Batch bioprocess, Nonlinear dynamic inversion, δ-Endotoxins production dissolved oxygen controlAutores:Amicarelli A.N., Di Sciascio F., Gustavo Juan Eduardo Scaglia, Ortiz O.A., Rómoli S.Fuentes:scopus