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首页> 外文期刊>Journal of food engineering >Modelling The Industrial Production Of Vinegar In Aerated-stirred Fermentors In Terms Of Process Variables
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Modelling The Industrial Production Of Vinegar In Aerated-stirred Fermentors In Terms Of Process Variables

机译：根据工艺变量对加气搅拌发酵罐中醋的工业生产建模

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The production of vinegar in an aerated-stirred reactor was modelled using a hybrid approach. The growth rate was modelled according to the total biomass specific growth rate,μ_gv, which represents the growth of an active biophase and the fraction of cells which are growing. A quadratic model based on the process variables, i.e. hydrostatic pressure, ethanol concentration, aeration, agitation and temperature, was developed for μ_gv and the substrate and product kinetics were related mechanistically to the growth rate, including the kinetics of acetoin and ethyl acetate production. This model was coupled with the models for oxygen transfer and gas-liquid transfer, reported in a previous study, and the prediction capacity of the system of equations was validated by simulating semi-continuous and continuous real processes developed in a pilot fermentor.
机译：使用混合方法对充气搅拌反应器中的醋生产进行建模。根据总生物量比增长率μ_gv来模拟生长速率，μ_gv代表活性生物相的生长和正在生长的细胞比例。建立了基于过程变量（即静水压，乙醇浓度，曝气，搅拌和温度）的μ_gv二次模型，并且底物和产物动力学与生长速率机械相关，包括乙酰丁香和乙酸乙酯生产的动力学。该模型与先前研究中报道的氧气转移和气液转移模型相结合，并且通过模拟在中试发酵罐中开发的半连续和连续实际过程，验证了方程组的预测能力。

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