Monitoring the convection coefficient in fermentative processes using numerical methods

Detalhes bibliográficos
Autor(a) principal: da Paz, Priscila Marques [UNESP]
Data de Publicação: 2018
Outros Autores: de Oliveira, Juliana [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s00449-018-1903-6
http://hdl.handle.net/11449/175876
Resumo: This work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance of this bioprocess. Different combinations of yeast quantity were added to diverse dilutions of cane juice, allowing the evaluation of the fermentation performance. This was conducted by observing the temperature signal obtained from thermal probes inserted in the experimental set up. The best performances are utilized in the mathematical model evaluation. Thus, the signal reconstructed by the appropriate inverse problem and subsequently, regularized by the simplified method of least squares (the method used for adjusting the defined parameters) allows a common method to process the convection coefficient that can be monitored and controlled within an actuation range. This leads to an increased level of refinement in the technique. Results show that it is possible to determine the best parameters for this technique and observe the occurrence of fermentation by monitoring the temperature signal, thereby ensuring the realization of a high-quality and high-performance bioprocess.
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spelling Monitoring the convection coefficient in fermentative processes using numerical methodsAlcoholic fermentationConvection coefficientInverse problemRegularizationTemperatureThis work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance of this bioprocess. Different combinations of yeast quantity were added to diverse dilutions of cane juice, allowing the evaluation of the fermentation performance. This was conducted by observing the temperature signal obtained from thermal probes inserted in the experimental set up. The best performances are utilized in the mathematical model evaluation. Thus, the signal reconstructed by the appropriate inverse problem and subsequently, regularized by the simplified method of least squares (the method used for adjusting the defined parameters) allows a common method to process the convection coefficient that can be monitored and controlled within an actuation range. This leads to an increased level of refinement in the technique. Results show that it is possible to determine the best parameters for this technique and observe the occurrence of fermentation by monitoring the temperature signal, thereby ensuring the realization of a high-quality and high-performance bioprocess.Department of Biological Sciences Faculty of Sciences and Letter of Assis (FCLA) University of São Paulo State (UNESP), Av. Dom Antônio 2100Department of Biological Sciences Faculty of Sciences and Letter of Assis (FCLA) University of São Paulo State (UNESP), Av. Dom Antônio 2100Universidade Estadual Paulista (Unesp)da Paz, Priscila Marques [UNESP]de Oliveira, Juliana [UNESP]2018-12-11T17:17:58Z2018-12-11T17:17:58Z2018-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article697-706application/pdfhttp://dx.doi.org/10.1007/s00449-018-1903-6Bioprocess and Biosystems Engineering, v. 41, n. 5, p. 697-706, 2018.1615-76051615-7591http://hdl.handle.net/11449/17587610.1007/s00449-018-1903-62-s2.0-850419183742-s2.0-85041918374.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBioprocess and Biosystems Engineering0,6400,640info:eu-repo/semantics/openAccess2024-06-13T17:38:02Zoai:repositorio.unesp.br:11449/175876Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:38:15.445605Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Monitoring the convection coefficient in fermentative processes using numerical methods
title Monitoring the convection coefficient in fermentative processes using numerical methods
spellingShingle Monitoring the convection coefficient in fermentative processes using numerical methods
da Paz, Priscila Marques [UNESP]
Alcoholic fermentation
Convection coefficient
Inverse problem
Regularization
Temperature
title_short Monitoring the convection coefficient in fermentative processes using numerical methods
title_full Monitoring the convection coefficient in fermentative processes using numerical methods
title_fullStr Monitoring the convection coefficient in fermentative processes using numerical methods
title_full_unstemmed Monitoring the convection coefficient in fermentative processes using numerical methods
title_sort Monitoring the convection coefficient in fermentative processes using numerical methods
author da Paz, Priscila Marques [UNESP]
author_facet da Paz, Priscila Marques [UNESP]
de Oliveira, Juliana [UNESP]
author_role author
author2 de Oliveira, Juliana [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv da Paz, Priscila Marques [UNESP]
de Oliveira, Juliana [UNESP]
dc.subject.por.fl_str_mv Alcoholic fermentation
Convection coefficient
Inverse problem
Regularization
Temperature
topic Alcoholic fermentation
Convection coefficient
Inverse problem
Regularization
Temperature
description This work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance of this bioprocess. Different combinations of yeast quantity were added to diverse dilutions of cane juice, allowing the evaluation of the fermentation performance. This was conducted by observing the temperature signal obtained from thermal probes inserted in the experimental set up. The best performances are utilized in the mathematical model evaluation. Thus, the signal reconstructed by the appropriate inverse problem and subsequently, regularized by the simplified method of least squares (the method used for adjusting the defined parameters) allows a common method to process the convection coefficient that can be monitored and controlled within an actuation range. This leads to an increased level of refinement in the technique. Results show that it is possible to determine the best parameters for this technique and observe the occurrence of fermentation by monitoring the temperature signal, thereby ensuring the realization of a high-quality and high-performance bioprocess.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-11T17:17:58Z
2018-12-11T17:17:58Z
2018-05-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s00449-018-1903-6
Bioprocess and Biosystems Engineering, v. 41, n. 5, p. 697-706, 2018.
1615-7605
1615-7591
http://hdl.handle.net/11449/175876
10.1007/s00449-018-1903-6
2-s2.0-85041918374
2-s2.0-85041918374.pdf
url http://dx.doi.org/10.1007/s00449-018-1903-6
http://hdl.handle.net/11449/175876
identifier_str_mv Bioprocess and Biosystems Engineering, v. 41, n. 5, p. 697-706, 2018.
1615-7605
1615-7591
10.1007/s00449-018-1903-6
2-s2.0-85041918374
2-s2.0-85041918374.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Bioprocess and Biosystems Engineering
0,640
0,640
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 697-706
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128392320516096