Dynamic optimisation of the aroma production in brewing fermentation - AgroParisTech Access content directly
Journal Articles Journal of Process Control Year : 2004

Dynamic optimisation of the aroma production in brewing fermentation

Abstract

Several key compounds for the final beer flavour (higher alcohols, esters, vicinal diketones) are produced during the alcoholic fermentation phase. The paper demonstrates the possibility of obtaining various desired final aroma profiles and reducing the total process time using dynamic optimisation of three control variables: temperature, top pressure and initial yeast concentration in the fermentation tank. The optimisation is based on a sequential quadratic programming algorithm, on a dynamic model of the alcoholic fermentation and on an aroma production model. The robustness of the optimal control profile with respect to model uncertainty is discussed.
Fichier principal
Vignette du fichier
Postprint Trelea Titica 2004 JPC.pdf (717.98 Ko) Télécharger le fichier
Origin : Files produced by the author(s)
Loading...

Dates and versions

hal-01537106 , version 1 (16-06-2017)

Identifiers

Cite

Ioan-Cristian Trelea, Mariana Titica, Georges Corrieu. Dynamic optimisation of the aroma production in brewing fermentation. Journal of Process Control, 2004, 14 (1), pp.1-16. ⟨10.1016/S0959-1524(03)00007-6⟩. ⟨hal-01537106⟩
282 View
786 Download

Altmetric

Share

Gmail Facebook X LinkedIn More