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《Journal of Agricultural Mechanization Research》 2008-02
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Studies on Kinetics of Alcohol Batch-fermentation of Sweet Sorghum Stem Juice

WANG Ying1a,2 ,LIU Chang-jiang1b, JIA Ru-zhen1a, ZHANG Feng-long1b (1. Shenyang Agricultural University a. College of Food Science, b.College of Agricultural Engineering, Shenyang 110161,China; 2.Rural Energy Office of Liaoning Province, Shenyang 110001, China )  
Kinetics of alcohol fermentation of yeast NY-07017 using sweet sorghum stem juice was studied. Dry weight was used to represent biomass, international standard distillation was used to mensurate alcoholicity, and concentration of residue total sugar was tested by DNS method. Based on three experience models, the models of kinetics of batch-fermentation using sweet sorghum stem juice was established. By means of unitary-nonlinear-regression, logistic equations was acquired ,and simultaneous equations was made up by which and the experience models. Thus, numerical value of the parameters could be gained relying on matrix linear equations which derived from the simultaneous equations, and in turn on computed value was gotten, which could be used to compare with test value to verify the effect of simulation .The result declared that comparison of test data and the model suggested a reasonable match,which indicated that the model could reflect the fermentation process and the kinetics mechanism very wel1.
【Fund】: 欧盟第五框架项目(ICA4-2002-10023)
【CateGory Index】: TS262.2
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