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Which model? Comparing fermentation kinetic expressions for cream cheese production

  • Published:2021-09-02 Issue:11 Volume:99 Page:2405-2427
  • ISSN:0008-4034
  • Container-title:The Canadian Journal of Chemical Engineering
  • language:en
  • Short-container-title:Can J Chem Eng

Author:

Guo Shiying12,Li Bing12,Yu Wei12,Wilson David I.23,Young Brent R.12

Affiliation:

1. Department of Chemical & Materials Engineering The University of Auckland Auckland New Zealand

2. Industrial Information and Control Centre The University of Auckland Auckland New Zealand

3. Electrical and Electronic Engineering Department Auckland University of Technology Auckland New Zealand

Publisher

Wiley

Subject

General Chemical Engineering

Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the controllability of the Baijiu fermentation process with microbiota orientation;Food Research International;2023-11

2. Kinetic modelling: Regression and validation stages, a compulsory tandem for kinetic model assessment;The Canadian Journal of Chemical Engineering;2023-05-17

3. Investigation of inoculation effect on cream cheese fermentation through models;2022 IEEE International Symposium on Advanced Control of Industrial Processes (AdCONIP);2022-08-07

4. Preface to the special issue honouring Professor Leo A. Behie;The Canadian Journal of Chemical Engineering;2021-08-30
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