| Conţinutul numărului revistei |
| Articolul precedent |
| Articolul urmator |
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 903 9 |
| Ultima descărcare din IBN: 2023-06-22 10:53 |
| Căutarea după subiecte similare conform CZU |
| 663.26:547.476.3 (1) |
| Vin. Producerea vinului. Oenologie (442) |
| Chimie organică (484) |
 SM ISO690:2012MEREUTA, Aliona, COJOCARU, Corneliu. Modelarea şi optimizarea procesului de dizolvare a tartraţilor din drojdia de vin
. In: Intellectus, 2002, nr. 4, pp. 44-48. ISSN 1810-7079. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Intellectus | ||||||
| Numărul 4 / 2002 / ISSN 1810-7079 /ISSNe 1810-7087 | ||||||
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| CZU: 663.26:547.476.3 | ||||||
| Pag. 44-48 | ||||||
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M odelling and optimization of a technological process is based on a mathematical model, by means of
which there can be emphasized the extreme (optimal) conditions, there can be obtained the information
necessary for optimal management of the process, etc. Modelling of processes combined with the utilization of
electronic computers allowed to approach the problem of optimal decision as a problem of great technical and
economic efficiency.
Optimization of the process for dissolution of tartaric compounds from the wine yeast had in view establishment
of an empiric correlation between the dissolution efficiency and the factors affecting such process. It was
developed a regression equation, according to which there was found the experimental efficiency obtained in
the adopted optimal conditions: the dissolution time - 9 minutes, the dissolution temperature - 41°C, the
floating ratio between the solvent and the wine yeast 2. 053. |
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