Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis

Author:

Pinheiro I.F.,Serrano H.L.ORCID,Sphaier L.A.ORCID,Peixoto F.C.ORCID,Silva V.N.H.ORCID

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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