Modeling Of Alcohol Fermentation In Brewing - Integrated Approch For Control Of Continuous Alcohol Fermentation
An integrated approach for the management of continuous beer fermentation with immobilized cells was developed. Experimental results for continuous fermentation were used for the development of dependencies for the calculation of real extract and ethanol at different degrees of fermentation and dilution rates. For this purpose, mathematical relationships describing the fermentation with high accuracy were used.
Modeling Of Alcohol Fermentation In Brewing - Some Practical Approaches
In the present work, a practical method for determination of the basic physicochemical parameters of beer real extract, alcohol and biomass concentration based on the amount of produced CO2 during the fermentation is investigated. The method was applied for determination of biomass concentration in immobilized preparations after its approbation with analytical data for beer fermentations with free cells. The kinetics parameters of the fermentation were determined with 3 of the most used kinetic models. The differences between beer fermentations with free and immobilized cells were investigated. The effect of yeasts immobilization on brewing process was defined.
LYAPUNOV-BASED TRANSFER BETWEEN ELLIPTIC KEPLERIAN ORBITS
We present a study of the transfer of satellites between elliptic Keplerian orbits using Lyapunov stability theory specific to this problem. The construction of Lyapunov functions is based on the fact that a non-degenerate Keplerian orbit is uniquely described by its angular momentum and Laplace (- Runge-Lenz) vectors. We suggest a Lyapunov function, which gives a feedback controller such that the target elliptic orbit becomes a locally asymptotically stable periodic orbit in the closed-loop dynamics. We show how to perform a global transfer between two arbitrary elliptic orbits based on the local transfer result. Finally, a second Lyapunov function is presented that works only for circular target orbits.