Mathematical modeling of volatile fatty acids production from cheese whey: Evaluation of pH and substrate-inoculum ratio effects

In this work, the pH and substrate-inoculum (S/I) ratio effects on the volatile fatty acids (VFA) production from raw cheese whey were studied. An easily applied mathematical model was proposed to analyze the dynamical behavior of key process variables, allowing the identification of operating condi...

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Veröffentlicht in:	Fuel (Guildford) 2021-03, Vol.287, p.119510, Article 119510
Hauptverfasser:	Pérez-Morales, J., B.-Arroyo, C., Morales-Zarate, E., Hernández-García, H., Méndez-Acosta, H.O., Hernández-Martínez, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Cheese Cheese whey Dairy products Fatty acids Fermentation Fermentation process Inoculum Load distribution Loading rate Mathematical models Modelling Organic loading Parameter estimation pH effects Process variables Statistical analysis Substrates VFA production Volatile fatty acids Whey
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