title: Estimation of temperature dependent parameters of a batch alcoholic fermentation process.
abstract: 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.
authors.affiliation: 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
authors.forename: Rafael Ramos
authors.initials: RR
authors.lastname: de Andrade
authors.forename: Elmer Ccopa
authors.initials: EC
authors.lastname: Rivera
authors.forename: Aline C
authors.initials: AC
authors.lastname: Costa
authors.forename: Daniel I P
authors.initials: DI
authors.lastname: Atala
authors.forename: Francisco
authors.initials: F
authors.lastname: Maugeri Filho
authors.forename: Rubens
authors.initials: R
authors.lastname: Maciel Filho
mesh_terms: 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
chemical_list: D000431:Ethanol