Keywords
Dynamic equations
Ethanol
Fermentation
Fermentable sugars
Kinetic modelling
Kinetic parameters
Unit operations Azúcares fermentables
Ecuaciones dinámicas
Etanol
Fermentación
Modelamiento cinético
Operaciones unitarias
Parámetros cinéticos
Ethanol
Fermentation
Fermentable sugars
Kinetic modelling
Kinetic parameters
Unit operations Azúcares fermentables
Ecuaciones dinámicas
Etanol
Fermentación
Modelamiento cinético
Operaciones unitarias
Parámetros cinéticos
How to Cite
Granada-Díaz, H. A., & Salamanca Grosso, G. (2020). Kinetic for fermentation process of wort during beer production. Revista Colombiana De Investigaciones Agroindustriales, 7(2), 9–21. https://doi.org/10.23850/24220582.2889
Abstract
In this work, kinetics of the fermentation process is analysed considering the reduction of sugars in the must, ethanol production, the generation of butanedione and ethyl acetate, through dynamic equations associated with the effect of temperature and its incidence on the Multi-objective optimization of the process. A contribution to the kinetic modelling system is presented with the inclusion of Arrhenius-type expressions on dynamic quantifications, which consolidate number of system parameters reduction. It is possible to describe the magnitude and extension of the process visualizing key concentrations for ethyl alcohol, ethyl acetate and diacetyl, as a function of initial substrate variables, considering the growth and inhibition rates. It was confirmed that the fermentable sugar contents govern the alcohol concentration at different temperatures and process times.
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Copyright (c) 2020 Revista Colombiana de Investigaciones Agroindustriales
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