Öz
Anahtar Kelimeler
Kaynakça
- Alpbaz, M., Hapoğlu, H., Özkan, G. and Altuntaş, S. 2006. Application of self-tuning PID control to a reactor of limestone slurry titrated with sulfuric acid. Chemical Engineering Journal 116: 19-24.
- Altınten, A., Ketevanlioğlu, F., Erdoğan, S., Hapoğlu, H. and Alpbaz, M. 2008. Self-tuning PID control of jacketed batch polystyrene reactor using genetic algorithm. Chemical Engineering Journal 138: 490-497.
- Ben-Hassan, R.M. and Ghaly, A.E. 1994. Continuous propagation of Kluyveromyces fragilis I cheese whey for pollution potential production. Appl. Bioche. Bioteychnology 47: 89-105.
- Grba, S., Tomas, V.S., Stanzer, D., Vahcic, N. and Skrlin, A. 2002. Selection of yeast strain Kluyveromyces Chem.Biochem.Eng.Q. 16: 13-16. for alcohol and biomass production on whey.
- Huang, C.C., Su, C.Y. and Yu, W.H. 2000. Self-tuning pH control in Dyeing. Textile Res.J. 70- 3:195-200.
- Kanska, Y., Jia, L. And Chiu, M.S. 2008. Self-tuning PID controllers based on the Lyapunov approach. Chemical Engineering Science 63: 2732-2740.
- Kourkoutas, Y., Psarianos, C., Koutinas, A.A., Kanellaki, M., Banat, I.M. and Marchant, R. 2002. Continuous Whey fermentation using kefir yeast immobilized on delignified cellulosic material. J. Agric. Food Chem. 50-9: 2543-2547.
- Ozmihci, S. and Kaygi, F. 2008. Ethanol production from cheese whey powder solution in a packed column bioreactor at different hydraulic residence times. Biochemical Engineering Journal 42: 180-185.
- Paraskevopoulou, A., Athanasiadis, I., Blekas, G., Koutinas, A.A., Kanellaki, M. and Kiosseoglov, V. 2003. Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture. Food Hydrocolloids 17-5: 615-620.
- Pedro, M.R., Guimaraes, J., Teixeira, A. and Domingues, L. 2010. Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey. Biotechnology Advances 28: 375-384.
- Petsas, I., Psarianos, K., Bekatorov, A., Koutinas, A.A., Banat, I.M. and Marchant, R. 2002. Improvement of kefir yeast by mutation with N-methyl-N-nitrosoguanidine. Journal Biotechnology Letters 24-7: 557-560.
- Tan, K.K., Huang, S. and Ferdous, R. 2002. Robust self-tuning PID controller for nonlinear systems. Journalof Process Control 12:753-761.
Öz
Peyniraltı suyundan kefir mayası ile fermentasyonu sonucu içecek elde edilmesinde, kalite güvencesi açısından, pH kontrolu kritik rol oynar. Bu içeceğin reolojik ve duyusal özelliklerini geliştirmek için, biyoproses ortamına süt ve üzüm suyu eklenir. Deneysel işlemler kefir mayasının kontaminasyona dirençli olduğunu göstermektedir. Kendinden Ayarlamalı Oransal-İntegral-Türevsel Kontrol biyoprosese uygulanmıştır. Simülasyon sonuçları kontrol edicinin pH’ ı başlangıç değerinden set değerine getirdiğini göstermiştir. Bu yaklaşımın pratik içecek üretiminde aynı sonuçları, kendinden ayarlama ve her koşulda kullanılabilirlik özellikleri nedeni ile, elde etmesi beklenmektedir
Anahtar Kelimeler
Kendinden Ayarlamalı PID pH kontrolu kefir mayası peyniraltı suyu
Kaynakça
- Alpbaz, M., Hapoğlu, H., Özkan, G. and Altuntaş, S. 2006. Application of self-tuning PID control to a reactor of limestone slurry titrated with sulfuric acid. Chemical Engineering Journal 116: 19-24.
- Altınten, A., Ketevanlioğlu, F., Erdoğan, S., Hapoğlu, H. and Alpbaz, M. 2008. Self-tuning PID control of jacketed batch polystyrene reactor using genetic algorithm. Chemical Engineering Journal 138: 490-497.
- Ben-Hassan, R.M. and Ghaly, A.E. 1994. Continuous propagation of Kluyveromyces fragilis I cheese whey for pollution potential production. Appl. Bioche. Bioteychnology 47: 89-105.
- Grba, S., Tomas, V.S., Stanzer, D., Vahcic, N. and Skrlin, A. 2002. Selection of yeast strain Kluyveromyces Chem.Biochem.Eng.Q. 16: 13-16. for alcohol and biomass production on whey.
- Huang, C.C., Su, C.Y. and Yu, W.H. 2000. Self-tuning pH control in Dyeing. Textile Res.J. 70- 3:195-200.
- Kanska, Y., Jia, L. And Chiu, M.S. 2008. Self-tuning PID controllers based on the Lyapunov approach. Chemical Engineering Science 63: 2732-2740.
- Kourkoutas, Y., Psarianos, C., Koutinas, A.A., Kanellaki, M., Banat, I.M. and Marchant, R. 2002. Continuous Whey fermentation using kefir yeast immobilized on delignified cellulosic material. J. Agric. Food Chem. 50-9: 2543-2547.
- Ozmihci, S. and Kaygi, F. 2008. Ethanol production from cheese whey powder solution in a packed column bioreactor at different hydraulic residence times. Biochemical Engineering Journal 42: 180-185.
- Paraskevopoulou, A., Athanasiadis, I., Blekas, G., Koutinas, A.A., Kanellaki, M. and Kiosseoglov, V. 2003. Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture. Food Hydrocolloids 17-5: 615-620.
- Pedro, M.R., Guimaraes, J., Teixeira, A. and Domingues, L. 2010. Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey. Biotechnology Advances 28: 375-384.
- Petsas, I., Psarianos, K., Bekatorov, A., Koutinas, A.A., Banat, I.M. and Marchant, R. 2002. Improvement of kefir yeast by mutation with N-methyl-N-nitrosoguanidine. Journal Biotechnology Letters 24-7: 557-560.
- Tan, K.K., Huang, S. and Ferdous, R. 2002. Robust self-tuning PID controller for nonlinear systems. Journalof Process Control 12:753-761.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Derleme Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Haziran 2011 |
| Gönderilme Tarihi | 1 Mart 2015 |
| Yayımlandığı Sayı | Yıl 2011 Cilt: 1 Sayı: 1 |