{"id":52871,"date":"2006-02-06T00:00:00","date_gmt":"2006-02-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modelling-anaerobic-mixed-culture-fermentations\/"},"modified":"2006-02-06T00:00:00","modified_gmt":"2006-02-06T00:00:00","slug":"modelling-anaerobic-mixed-culture-fermentations","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/santiago-de-compostela\/modelling-anaerobic-mixed-culture-fermentations\/","title":{"rendered":"Modelling anaerobic mixed culture fermentations"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jorge Rodr\u00edguez Rodr\u00edguez <\/strong><\/h2>\n<p>Esta tesis contribuye al modelado de fermentaciones anaerobias en cultivo mixto (fcm) con el fin de desarrollar y mejorar tecnolog\u00edas para fines diversos, entre los que se encuentran la producci\u00f3n de sustancias con valor de mercado o portadoras de energ\u00eda o procesos de tratamiento de residuos.     en el cap\u00edtulo 1 se presentan fundamentos de las fermentaciones anaerobias y se describen las biorreacciones m\u00e1s comunes, con una especial atenci\u00f3n a la energ\u00e9tica y temodin\u00e1mica de las mismas. Se presentan tambi\u00e9n algunos fundamentos te\u00f3ricos de modelado matem\u00e1tico. Se presenta una breve historia del modelado de los procesos de digesti\u00f3n anaerobia, donde se observa como la mayor\u00eda de los trabajos realizados hasta la fecha se han centrado fundamentalmente en aplicaciones orientadas al tratamiento de aguas residuales o de residuos s\u00f3lidos y no en la obtenci\u00f3n de productos de valor. Existe un inter\u00e9s emergente en los procesos anaerobios de fermentaci\u00f3n con el objetivo de obtener productos con valor de mercado en el que se tenga en cuenta la mecan\u00edstica de los fen\u00f3menos que rigen estos proceso, para controlar la formaci\u00f3n de productos.     en el cap\u00edtulo 2 de la tesis se presenta un nuevo y prometedor enfoque para abordar el modelado de procesos de fcm, basado en realidades mecan\u00edsticas y en particular orientado hacia la predicci\u00f3n de la formaci\u00f3n de productos. El cultivo mixto microbiano es considerado como si fuese un microorganismo virtual capaz de llevar a cabo las rutas de fermentaci\u00f3n m\u00e1s comunes y todo ello implantado  en forma de red metab\u00f3lica. Los productos de fermentaci\u00f3n inicialmente considerados son acetato, propionato, butirato, lactato y etanol junto con hidr\u00f3geno y di\u00f3xido de carbono y se busca una relaci\u00f3n entre la formaci\u00f3n de unos u otros con las condiciones ambientales de operaci\u00f3n. Se desarrolla un modelo inicial que predice la formaci\u00f3n de productos en funci\u00f3n de variables ambientales de operaci\u00f3n del cultivo como<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modelling anaerobic mixed culture fermentations<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modelling anaerobic mixed culture fermentations <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jorge Rodr\u00edguez Rodr\u00edguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/06\/2006<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Juan  Manuel Lema Rodicio<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Van loosdrecht mark c.m. <\/li>\n<li>jean-philippe Steyer (vocal)<\/li>\n<li>eugenio Fern\u00e1ndez carrasco (vocal)<\/li>\n<li>Juan  Antonio Baeza labat (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jorge Rodr\u00edguez Rodr\u00edguez Esta tesis contribuye al modelado de fermentaciones anaerobias en cultivo mixto (fcm) con el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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