Identifiability study of the proteins degradation model, based on ADM1, using simultaneous batch experiments

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dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor	Universitat Politècnica de Catalunya. GREA - Grup de Recerca d'Enginyeria Agro-Ambiental
dc.contributor.author	Flotats Ripoll, Xavier
dc.contributor.author	Palatsi Civit, Jordi
dc.contributor.author	Ahring, Birgitte
dc.contributor.author	Angelidaki, Irini
dc.date	2005
dc.identifier.citation	Flotats, X. [et al.]. Identifiability study of the proteins degradation model, based on ADM1, using simultaneous batch experiments. A: The First International Workshop on the IWA Anaerobic Digestion Model No. 1. "Proceedings of The First International Workshop on the IWA Anaerobic Digestion Model No. 1". Lyngby: Technical University of Denmark, 2005, p. 27-34.
dc.identifier.uri	http://hdl.handle.net/2117/27871
dc.language.iso	eng
dc.publisher	Technical University of Denmark
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
dc.subject	Agricultural wastes
dc.subject	Proteins
dc.subject	gelatine
dc.subject	hydrolysis
dc.subject	acidogenesis
dc.subject	amino acids
dc.subject	kinetics
dc.subject	anaerobic digestion
dc.subject	Digestió anaeròbia
dc.title	Identifiability study of the proteins degradation model, based on ADM1, using simultaneous batch experiments
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/conferenceObject
dc.description.abstract	The objective of the present study is to analyse kinetic and stoichiometric parameter values of gelatine anaerobic degradation at thermophilic range, based on an experiment designed to elucidate if volatile fatty acids (VFA) are inhibitors of the hydrolysis process. Results showed that VFA are not inhibiting the hydrolysis process

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