Estudo da fermentação alcoólica de soluções diluídas de diferentes açucares utilizando microcalorimetria de fluxo

Volpe, Pedro L. O.

doi:10.1590/s0100-40421997000500013

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…Infections trigger inflammatory processes that alter blood flow and the affected region temperature (Nogueira et al 2013). Heat production also occurs during microbial growth and fermentation processes (Volpe 1997). Food digestion promotes endogenous heat production (Sousa et al 2015).…”

Section: Historicalmentioning

confidence: 99%

Principles and cautions in the infrared thermography application in sheep

Leite

Rodrigues

Neto

et al. 2022

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The infrared thermography technology is capable of producing an image that portrays the thermal mapping of bodies. Since then, all matter with a temperature above Absolute Zero (-273 °C) emits electromagnetic energy due to the internal Abstract Infrared thermography is a safe technology for diagnostic imaging that preserves welfare and does not emit ionizing radiation. This paper aimed to report the principles of infrared thermography formation and cautions on imaging acquisition with sheep illustrations. This technique is based on capturing infrared electromagnetic energy from the matter molecules, proportional to the increase in temperature. The capture of images, not just in sheep, must obey technical criteria to avoid interpretation errors of the thermograms. Direct exposure to solar radiation, humidity, manipulation of the examined area, time of day, proper use of equipment, and the manifestation of certain behaviors can hinder the interpretation of the findings. Infrared thermography is a tool that helps practitioners because it provides practicality, safety, and accurate data.

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Section: Historicalmentioning

confidence: 99%

Principles and cautions in the infrared thermography application in sheep

Leite

Rodrigues

Neto

et al. 2022

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“…Besides yeast growth, ethanol, and glycerol production, glucose was also considered to be produced by microbial metabolism. This last reaction accounts for the activity of enzymes expressed by yeast cells to metabolize maltose [77]. This maltose-to-glucose conversion (r F4 ) follows Monod kinetics.…”

Section: Microbial Fermentation Modelmentioning

confidence: 99%

On-line identification of fermentation processes for ethanol production

Câmara

Soares

Feital

et al. 2017

Bioprocess Biosyst Eng

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A strategy for monitoring fermentation processes, specifically, simultaneous saccharification and fermentation (SSF) of corn mash, was developed. The strategy covered the development and use of first principles, semimechanistic and unstructured process model based on major kinetic phenomena, along with mass and energy balances. The model was then used as a reference model within an identification procedure capable of running on-line. The on-line identification procedure consists on updating the reference model through the estimation of corrective parameters for certain reaction rates using the most recent process measurements. The strategy makes use of standard laboratory measurements for sugars quantification and in situ temperature and liquid level data. The model, along with the on-line identification procedure, has been tested against real industrial data and have been able to accurately predict the main variables of operational interest, i.e., state variables and its dynamics, and key process indicators. The results demonstrate that the strategy is capable of monitoring, in real time, this complex industrial biomass fermentation. This new tool provides a great support for decision-making and opens a new range of opportunities for industrial optimization.

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“…The fermentation process starts by a natural decomposition of the glucose, ending on the formation of ethanol [1]. During the process, energy of circa 550 kJ/kg of glucose is released [2][3][4][5] in the fermentation process, which has to be removed from the tanks in order to avoid increasing the temperature of the must. The energy released transfers by natural convection between the must and the atmosphere, making the calculation of energy needed to depend on the local weather condition.…”

Section: Introductionmentioning

confidence: 99%

Energy evaluation at a winery: a case study at a Portuguese producer

2017

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Abstract. The introduction of cooling systems in the wine industry to control the fermentation has allowed the oenologist to produce more and more excellent wines. In this regard, the alcoholic fermentation is a target for various studies that aims at explaining the chemical reactions involved in the release of energy. The aim of this paper is to evaluate the energy consumption of a winery and to discuss and understand the main parameters involved in the process of fermentation. The weather profile during fermentation and the schedule of charging the tanks with freshly affect strongly the needs of cooling power, and the energy use. The study conducted at the Adega da Ervideira in the South of Portugal allowed to define a model for the computation of the cooling power and the electricity consumption. The heat gains from outdoor in convection mode and the heat released during maturation and fermentation phases are the main contributors for the cooling requirements at a winery. As a result of the real fact study, it will allow an oenologist to estimate the cooling power and energy for a winery as well as to produce other types of wines.

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Estudo da fermentação alcoólica de soluções diluídas de diferentes açucares utilizando microcalorimetria de fluxo

Cited by 6 publications

References 13 publications

Principles and cautions in the infrared thermography application in sheep

Principles and cautions in the infrared thermography application in sheep

On-line identification of fermentation processes for ethanol production

Energy evaluation at a winery: a case study at a Portuguese producer

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