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Continuous alcoholic fermentation process: model considering loss of cell viability

✍ Scribed by S. C. Oliveira; T. C. B. Paiva; A. E. S. Visconti; R. Giudici


Publisher
Springer
Year
1999
Tongue
English
Weight
79 KB
Volume
20
Category
Article
ISSN
1615-7605

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The conventional alcoholic fermentation is a typical inhibitory process, leading to low productivity and yield. The ethanol produced inhibits yeast cells, causing a reduction in the alcohol production rate and cell growth rate. In this work, modelling and simulation have shown that continuous extrac