Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Petrobras
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
1. Optimal control of beer fermentation processes with Lipschitz-constraint on the control;Bosse;J. Inst. Brewing,2014
2. On physically similar systems; illustrations of the use of dimensional equations;Buckingham;Phys. Rev.,1914
3. Sugar utilization by yeast during fermentation;D’Amore;J. Ind. Microbiol.,1989
4. A kinetic model for beer production under industrial operational conditions;de Andres-Toro;Math. Comput. Simulation,1998
5. Contribution to the knowledge of malolactic fermentation influence on wine aroma;de Revel;J. Agricult. Food Chem.,1999
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