Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model
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The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.
2021 ◽
Vol 14(63)
(2)
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pp. 173-186
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2015 ◽
Vol 37
(3)
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pp. 313
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2017 ◽
Vol 66
(3)
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pp. 327-334
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1991 ◽
Vol 56
(10)
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pp. 2020-2029
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