We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Matematičko modelovanje proizvodnje etanola u toku fermentacije medovine.
- Authors
Papuga, Saša; Savić, Aleksandar; Kisin, Zvjezdana
- Abstract
Mead is a traditional alcoholic drink containing 8-18% vol. ethanol obtained fermentation from diluted honey. Honey is mainly composed of carbohydrates, water, and minor components such as minerals, proteins, vitamins, lipids, organic acids, amino acids, phenolic compounds, enzymes and other phytochemicals The honey is an excellent source of carbohydrates for the fermentation process, but it lacks of other nutrients (for example nitrogen) that can slow down the fermentation process. Therefore, there is a need for adding nitrogen sources. Also other nutrients (fruits, spices, etc.) can be add but their addition should not hide the smell and taste of honey. To enhance its character and complexity, a variety of fruits, vegetables, herbs, or spices (ginger, cardamom, cloves, thyme, rosemary, bay leaves, sage, parsley, fennel, cinnamon, nutmeg, lemon or orange peels, among others) may be added too, during, or after fermentation. In this paper, the influence of correction of some parameters on the fermentation and on the mead quality, as well as the possibility of using the Gompretz model for representing the production of ethanol is examined. A numerous of authors has shown that the modified Gompertz equation can be applied to the mathematical modeling of the fermentation kinetics of different substrates. In this paper, for the first time, the applicability of the modified Gompertz equation for the description of the ethanol production kinetics during the process of fermentation of honey in laboratory conditions is analyzed. Optimal kinetic parameters were obtained by fitting experimental data into a modified Gompertz model, using nonlinear regression analysis and evaluating regression coefficients by the least square method. Numerical optimization of parameters and their statistical analysis was done using mathematical tools Solver and Regression from the Microsoft Excel software package. The resulting mathematical model describes the formation of ethanol during fermentation of the medium, envisages the maximum concentration of ethanol, the maximum fermentation speed, and the lag time of ethanol production. The degree of matching of the model curves with the experimental data is quite high, according to the corresponding regression parameters. The obtained mathematical model, with the appropriate kinetic parameters, can be used during the scaling of the honey fermentation process, switching from the laboratory conditions to the semi-industrial and industrial scale.
- Publication
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2018, Vol 14, p15
- ISSN
1840-054X
- Publication type
Article
- DOI
10.7251/GHTE1814015P