Quality aroma improvement of Muscat wine spirits: A new approach using first-principles model-based design and multi-objective dynamic optimisation through multi-variable analysis techniques-Reference-Cited by-同舟云学术

Quality aroma improvement of Muscat wine spirits: A new approach using first-principles model-based design and multi-objective dynamic optimisation through multi-variable analysis techniques

Published:2019-05 Issue: Volume:115 Page:208-222
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Luna Ricardo,Matias-Guiu Pau,López Francisco,Pérez-Correa José R.^ORCID

Funder

CONICYT-PCHA/Doctorado Nacional

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference53 articles.

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2. Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column;Arrieta-Garay;J. Agric. Food Chem.,2013

3. Dynamic optimization in a discontinuous world;Barton;Ind. Eng. Chem. Res.,1998

4. Applications of multiobjective optimization in chemical engineering;Bhaskar;Rev. Chem. Eng.,2000

5. Biblioteca del congreso nacional de Chile, Ministerio de Agricultura, 2012. Biblioteca del Congreso Nacional de Chile — www.leychile.cl —documento generado el 24-Nov-2012. Reglam. Ley N° 18.455 que fija normas sobre Prod. Elabor. y Comer. alcoholes etilicos, bebidas alcohólicas y vinages.

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