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Modeling the effects of initial nitr...

Kelkar, Shantanu.

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Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider./
作者:	Kelkar, Shantanu.
面頁冊數:	141 p.
附註:	Adviser: Kirk Dolan.
Contained By:	Masters Abstracts International46-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1448486
ISBN:	9780549251514

Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider.
Kelkar, Shantanu.

Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider. - 141 p.

Adviser: Kirk Dolan.

Thesis (M.S.)--Michigan State University, 2007.

The combined effect of nitrogen and temperature on fermentation of apple juice to produce hard cider was studied. Flasks containing apple juice (400 ml) were inoculated with yeast and supplemented with three different levels (100, 300, 600 ppm) of nitrogen in the form of Diammonium phosphate (DAP). The apple juice was then allowed to ferment under isothermal conditions at three temperatures between 11 and 22°C.

ISBN: 9780549251514Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider.
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245 1 0 $a Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider.
300 $a 141 p.
500 $a Adviser: Kirk Dolan.
500 $a Source: Masters Abstracts International, Volume: 46-02, page: 1036.
502 $a Thesis (M.S.)--Michigan State University, 2007.
520 $a The combined effect of nitrogen and temperature on fermentation of apple juice to produce hard cider was studied. Flasks containing apple juice (400 ml) were inoculated with yeast and supplemented with three different levels (100, 300, 600 ppm) of nitrogen in the form of Diammonium phosphate (DAP). The apple juice was then allowed to ferment under isothermal conditions at three temperatures between 11 and 22°C.
520 $a Yeast cell, nitrogen, ethanol and sugar concentrations at various times were evaluated. A simple mechanistic primary model based on Monod kinetics was proposed to describe the process. Kinetic parameters of the primary model were estimated non linearly via Runge-Kutta method for best fit to one set of experimental data. These kinetic parameters were fit to a secondary model that proposed an Arrhenius relationship with the two independent variables, temperature and initial nitrogen content. The model predictions were validated using a second set of experimental data.
520 $a Raw data and secondary model fitting showed that nitrogen did not have a significant Arrhenius effect (p=0.12) on growth rate. Temperature had a significant Arrhenius effect (p<0.05) on four of the model parameters. The model gave satisfactory predictions for three of the dependent variables, nitrogen, ethanol and sugar. The study showed that dessert apples could be used for hard cider manufacture with ethanol concentrations of over 6.5% and that more complete fermentations could be achieved at higher temperatures and by supplementing nitrogen at the onset of fermentation.
590 $a School code: 0128.
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773 0 $t Masters Abstracts International $g 46-02.
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