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°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.
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© 2007 Humana Press Inc.
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de Andrade, R.R., Rivera, E.C., Costa, A.C., Atala, D.I.P., Filho, F.M., Filho, R.M. (2007). Estimation of Temperature Dependent Parameters of a Batch Alcoholic Fermentation Process. In: Mielenz, J.R., Klasson, K.T., Adney, W.S., McMillan, J.D. (eds) Applied Biochemistry and Biotecnology. ABAB Symposium. Humana Press. https://doi.org/10.1007/978-1-60327-181-3_62
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DOI: https://doi.org/10.1007/978-1-60327-181-3_62
Publisher Name: Humana Press
Print ISBN: 978-1-60327-180-6
Online ISBN: 978-1-60327-181-3
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