DIRECT SENSITIVITY ANALYSIS OF A WHITE WINE ALCOHOLIC FERMENTATION PROCESS
Journal article
Authors / Editors
Research Areas
No matching items found.
Publication Details
Author list: Sipos A, Agachi PS
Publisher: UNIV ATHENS FIRST DEPT OBSTETR
Place: CLUJ-NAPOCA
Publication year: 2015
Journal acronym: STUD U BABES-BOL CHE
Volume number: 60
Issue number: 4
Start page: 125
End page: 141
Number of pages: 17
ISSN: 1224-7154
Languages: English-Great Britain (EN-GB)
View in Web of Science | View citing articles in Web of Science
Abstract
Process engineering became, recently in historical terms, an extension of food engineering principles to other fields of manufacturing as the food biotechnology and beverage industry is. This article proposes a non-linear mathematical model that makes possible the simulation of the batch alcoholic fermentation of white wine. The model was developed on the basis of zone modelling principle, considering the physiological states of the yeast cells. The nonlinear mathematical model led to a good qualitative and quantitative description of the alcoholic fermentation process. The model was implemented as a Matlab S-function and the results were compared with experimental data. Further on, the mathematical model was used for the investigation of the dynamic behaviour of a batch fermentation process through direct sensitivity analysis method (DSA). The DSA of dynamic model allowed the calculus of the matrix of the sensitivity functions in order to determine the influence of the small deviations of initial state and parameters from their nominal values on the state trajectory and system output over the time.
Keywords
alcoholic fermentation process, direct sensitivity analysis, nonlinear mathematical model, process simulation
Documents
No matching items found.