液醋生产中非线性动力学模型的建立

Establishment of Non-linear Kinetic Model in Liquid Vinegar Fermentation

通过对液醋生产过程的研究，建立了基质、产物及表现菌体活动的非线性动力学模型．对实验数据与模型理论值进行了比较，结果表明能很好地拟合，基本上反映了液醋发酵过程的动力学特征．

Through studying the fermentation process of liquid vinegar, some non-linear kinetic models about material, product and microbe are established. When compared with experimental statistics, the model theoretical values are proved in perfect agreement, and on the whole reflect the kinetic characteristics in the fermentation process of liquid vinegar.