Estimation of temperature dependent parameters of a batch alcoholic fermentation process.
In this work, a procedure was established to develop a mathematical model considering the effect of temperature on reaction kinetics. Experiments were performed in batch mode in temperatures from 30 to 38 degrees C. The microorganism used was Saccharomyces cerevisiae and the culture media, sugarcane molasses. The objective is to assess the difficulty in updating the kinetic parameters when there are changes in fermentation conditions. We conclude that, although the re-estimation is a time-consuming task, it is possible to accurately describe the process when there are changes in raw material composition if a re-estimation of parameters is performed.
de Andrade
Rafael Ramos
RR
Laboratory of Optimization, Design and Advanced Control, School of Chemical Engineering, State University of Campinas, P.O. Box 6066, 13081-970, Campinas SP, Brazil. rafaelra@feq.unicamp.br
Rivera
Elmer Ccopa
EC
Costa
Aline C
AC
Atala
Daniel I P
DI
Maugeri Filho
Francisco
F
Maciel Filho
Rubens
R
D003198:Computer Simulation; D000431:Ethanol / Q000378:metabolism*; D008954:Models, Biological; D008965:Molasses / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D031786:Saccharum / Q000382:microbiology*; D013696:Temperature
D000431:Ethanol