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Artykuły w czasopismach na temat "Fermentation liquide-Liquide"
Rozès, Nicolas, i Aline Lonvaud-Funel. "Différenciation des principales espèces de levures de vin par l'analyse des acides gras libres totaux par chromatographie en phase gazeuse". OENO One 25, nr 2 (30.06.1991): 85. http://dx.doi.org/10.20870/oeno-one.1991.25.2.1218.
Pełny tekst źródłaAgafonov, G. V., T. S. Kovaleva, A. N. Yakovlev, A. S. Muravev i S. F. Yakovleva. "Optimization of water-heat treatment of barley batch (mix) in ethanol production". Proceedings of the Voronezh State University of Engineering Technologies 82, nr 3 (19.10.2020): 131–38. http://dx.doi.org/10.20914/2310-1202-2020-3-131-138.
Pełny tekst źródłaAderinboye, R. Y., i A. O. Olanipekun. "An in-vitro evaluation of the potentials of turmeric as phytogenic feed additive for rumen modification". Nigerian Journal of Animal Production 48, nr 3 (6.03.2021): 193–203. http://dx.doi.org/10.51791/njap.v48i3.2950.
Pełny tekst źródłaRozprawy doktorskie na temat "Fermentation liquide-Liquide"
Prevot, Vincent. "Comparaison de la production de complexes enzymatiques par fermentation en milieu solide et par fermentation en milieu liquide". Thesis, Reims, 2013. http://www.theses.fr/2013REIMS009/document.
Pełny tekst źródłaSolid-state fermentation is a bioprocess that can optionally be used as disruptive technology to reduce the cost of biocatalysts used in the lignocellulosic biomass conversion like wheat bran. The first part of this research has explored the potential of this technology compared to submerged fermentation in an application comparison. Several saccharification tests have thus been carried on different feedstocks (cellulose, wheat bran) and have shown the differentiator advantage of biocatalysts produced by solid state fermentation. Then, the second part of this research has investigated the recalcitrance factors of wheat bran to enzymatic hydrolysis. Two main factors have thus been demonstrated: a physical factor, related to the accessibility of biocatalysts to the polysaccharides, and a biochemical factor, related to the absence or the low presence of some enzymatic activities (feruloyl esterase, ...) in the enzymatic complex of Trichoderma reesei Rut-C30. This study has also identified the origin of the various carbohydrate moieties hydrolyzed and has determined the carbohydrate potential currently releasable from this biomass. Finally, the last part of this research has been devoted to the practical study of an innovative concept of process to promote the conversion of polysaccharides in wheat bran. A removal of the physical barrier to mass transfer and therefore a validation of this concept has finally been achieved
Christen, Pierre. "Faisabilite d'un procede a membrane liquide pour l'extraction continue de l'ethanol produit par fermentation". Paris, ENMP, 1987. http://www.theses.fr/1987ENMP0055.
Pełny tekst źródłaChristen, Pierre. "Faisabilité d'un procédé à membrane liquide pour l'extraction continue de l'éthanol produit par fermentation". Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37603966h.
Pełny tekst źródłaMizzi, Benoît. "Méthodologie générale pour la conception d'une extraction liquide-liquide réactive : application à la séparation d'un acide carboxylique issu d'un milieu fermentaire". Phd thesis, Toulouse, INPT, 2016. http://oatao.univ-toulouse.fr/17776/1/MIZZI_Benoit.pdf.
Pełny tekst źródłaRagazzo, Sanchez Juan Arturo. "Equilibres gaz-liquide de composés d'arôme en solutions hydro-alcooliques : capteurs d'arômes et maîtrise des procédés biologiques". Montpellier 2, 2001. http://www.theses.fr/2001MON20107.
Pełny tekst źródłaDeblay, Philippe. "Transport d'acide aminé par membrane liquide supportée : Application à la séparation de la valine de mouts de fermentation de corynebacterium glutamicum". Paris, ENMP, 1989. http://www.theses.fr/1989ENMP0174.
Pełny tekst źródłaMorakul, Sumallika. "Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation". Thesis, Montpellier, SupAgro, 2011. http://www.theses.fr/2011NSAM0005/document.
Pełny tekst źródłaThe gas-liquid partitioning during winemaking fermentations was studied, with a focus on the main aroma compounds: isobutanol, isoamyl alcohol, ethyl acetate, isoamyl acetate, ethyl hexanoate. The partition coefficients (ki) of these molecules were quantified, using the PRV (Phase Ratio Variation) method. The influence of the must composition and temperature was assessed. The absence of any effect of CO2 production on gaz-liquid ratio compared to ki value was established by running specific fermentations in which the rate of CO2 production was kept constant by perfusion with assimilable nitrogen. A model was then elaborated to calculate gaz-liquid ratio of these molecules (excepted ethyl acetate and isoamyl alcohol) at any fermentation progress and at any temperature, including anisothermal fermentations. The model based on the equilibrium between the gas and liquid phases predicted ki with less than 10% error. Using this model, balances were c alculated, with a differentiation between (i) the total production, representative of the yeast potential (microbiological interest), (ii) the amount remaining in the fermenting must (organoleptic interest) and (iii) the amount lost in the exhaust CO2 (technological interest). High losses of esters were observed. For example, at 20°C, they represented 44% and 25 % for ethyl hexanoate and isoamyl acetate, respectively. Using an on line monitoring with a high frequency of measurements (one per hour), rates and specific rates of production were calculated. These new data are useful both for studies on metabolism (dynamics of metabolic fluxes) and for improving fermentation control, in particular temperature profile. The impact of temperature was assessed in more detail by comparing balances of production during fermentations run with the same yeast strain and must. These experiments demonstrated that the effect of temperature on the yeast metabolism was highly overestimated whe n only considering the concentrations in the liquid, i.e. usually the only available information
Elqotbi, Mohammed. "Application de la dynamique des fluides (CFD) à la modélisation d'un bioréacteur gaz-liquide". Thesis, Lille 1, 2009. http://www.theses.fr/2009LIL10023/document.
Pełny tekst źródłaThis work, in its methodological progression, aims at validating and implementing the fluid dynamics contribution, both theoretical and numerical, to the fermentation processes in agitated vessels. Indeed, its contribution in other engineering fields, where material flows and transformations coexist, could arouse additional deep interest. The detailed description of the evolution of the reactor contents in the final analysis proposes the pattern that is realized during the industrial exploitation of the studied operation. The thesis thus presents an approach to a reactor performance during fermentation. Combining multiphase flow with its, inter-phase mass transfer kinetics and particularly with the reactive aspect of the latter is the subject of progressive integration leading to a model of "numerical fermentation". A statistical analysis over the bulk data collected in the course of such an operation allow to evaluate more than one characteristic, and to draw much useful information not only for the study in the stage of development of the process but also for the support of its productive exploitation. The flexibility of the data-processing tool thus developed initiates competition between this evaluation method for process simulation and the reality itself as far as such processes practised so far through laboratory models or pilot models are largely more expensive at more than one plane. The numerical methods adapted to such type of problems developed well in the last decade and the material that supports the calculation itself do not exclude employment of some modest means of acquisition. Not unlike chemical reaction engineering, biological reaction engineering would thus have the possibility to benefit of this nonintrusive technique of study excluding any economic or even ecological damage. -----------------------
Elqotbi, Mohammed. "Application de la dynamique des fluides (CFD) à la modélisation d'un bioréacteur gaz-liquide". Electronic Thesis or Diss., Lille 1, 2009. http://www.theses.fr/2009LIL10023.
Pełny tekst źródłaThis work, in its methodological progression, aims at validating and implementing the fluid dynamics contribution, both theoretical and numerical, to the fermentation processes in agitated vessels. Indeed, its contribution in other engineering fields, where material flows and transformations coexist, could arouse additional deep interest. The detailed description of the evolution of the reactor contents in the final analysis proposes the pattern that is realized during the industrial exploitation of the studied operation. The thesis thus presents an approach to a reactor performance during fermentation. Combining multiphase flow with its, inter-phase mass transfer kinetics and particularly with the reactive aspect of the latter is the subject of progressive integration leading to a model of "numerical fermentation". A statistical analysis over the bulk data collected in the course of such an operation allow to evaluate more than one characteristic, and to draw much useful information not only for the study in the stage of development of the process but also for the support of its productive exploitation. The flexibility of the data-processing tool thus developed initiates competition between this evaluation method for process simulation and the reality itself as far as such processes practised so far through laboratory models or pilot models are largely more expensive at more than one plane. The numerical methods adapted to such type of problems developed well in the last decade and the material that supports the calculation itself do not exclude employment of some modest means of acquisition. Not unlike chemical reaction engineering, biological reaction engineering would thus have the possibility to benefit of this nonintrusive technique of study excluding any economic or even ecological damage. -----------------------
Launay, Franck. "Nouvelles approches de la culture en milieux solide et liquide de mycélium d'un champignon supérieur : la morille". Compiègne, 1989. http://www.theses.fr/1989COMPD185.
Pełny tekst źródłaMorel mushrooms strains of Morchella have been used to study in submerged and solid state cultures, the production of aromatic compounds. Preliminary results in solid state culture showed, under the studied fermentation conditions, that the desired aroma could not be produced. Therefore studies were focused on the submerged culture. An experimental design planning was employed to study in Erlenmeyer flasks the influence of pellet size and addition of additives on the production of biomass and product. Experiments were then performed in 2 l bioreactors to analyze the pellet development. Furthermore, these culture conditions were scaled up to 20 l fermenters. The results showed an important biomass development in a pellet form up to 17 g/l cell dry weight. The produced aroma intensity was found to be, in organoleptic tests, dependant on the used medium and the produced mycelium form. It seems that a better aroma production is obtained with reduced size pellet forms
Książki na temat "Fermentation liquide-Liquide"
Benz, Gregory T. Agitator Design for Gas-Liquid Fermenters and Bioreactors. American Institute of Chemical Engineers, 2021.
Znajdź pełny tekst źródłaAgitator Design for Gas-Liquid Fermenters and Bioreactors. Wiley & Sons, Limited, John, 2021.
Znajdź pełny tekst źródłaBenz, Gregory T. Agitator Design for Gas-Liquid Fermenters and Bioreactors. Wiley & Sons, Limited, John, 2021.
Znajdź pełny tekst źródłaAgitator Design for Gas-Liquid Fermenters and Bioreactors. American Institute of Chemical Engineers, 2021.
Znajdź pełny tekst źródła