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Mathematical modelling of a process-economic of protein hydrolyzate production from lupine flour

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dc.title Mathematical modelling of a process-economic of protein hydrolyzate production from lupine flour en
dc.contributor.author Pecha, Jiří
dc.contributor.author Šánek, Lubomír
dc.contributor.author Jelínek, Miloš
dc.contributor.author Husár, Jakub
dc.contributor.author Kolomazník, Karel
dc.relation.ispartof WSEAS Transactions on Applied and Theoretical Mechanics
dc.identifier.issn 1991-8747 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 14
dc.citation.spage 164
dc.citation.epage 172
dc.type article
dc.language.iso en
dc.publisher World Scientific and Engineering Academy and Society
dc.relation.uri http://www.wseas.org/multimedia/journals/mechanics/2019/a365111-378.pdf
dc.subject Hydrolysis en
dc.subject Lupine flour en
dc.subject Mathematical modelling en
dc.subject Protein en
dc.subject Simulation en
dc.subject Specific costs en
dc.description.abstract The aim of the present work is to perform the mathematical modelling and computer simulation of the lupine flour hydrolysis technology, which includes the calculations and also the partial comparison of different process variants. Lupine flour is deemed as a source of valuable protein with a substantial content of essential amino acids which has a significant impact on the prevention of various diseases in a human diet. The proposed mathematical model for the production process enables to accomplish the optimal operating conditions while the specific costs for the production of valuable hydrolyzate are minimal. The suggested process-economic mathematical model for the production hydrolysis unit comprises the three main processes for the implementation of the hydrolyzate production, i.e. the chemical reaction and its kinetics, the separation of solids from the reaction mixture by filtration and the thickening of the final product. The results have shown that in most of the simulation cases, the economic optimum occurs and thus the application of the model is valuable for the practical purposes of protein hydrolyzate production. © 2019, World Scientific and Engineering Academy and Society. All rights reserved. en
utb.faculty Faculty of Applied Informatics
dc.identifier.uri http://hdl.handle.net/10563/1009239
utb.identifier.obdid 43879982
utb.identifier.scopus 2-s2.0-85073697811
utb.source j-scopus
dc.date.accessioned 2019-11-20T10:30:32Z
dc.date.available 2019-11-20T10:30:32Z
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou CEBIA-Tech
utb.contributor.internalauthor Pecha, Jiří
utb.contributor.internalauthor Šánek, Lubomír
utb.contributor.internalauthor Husár, Jakub
utb.contributor.internalauthor Kolomazník, Karel
utb.fulltext.sponsorship This work was supported by the Ministry of Education, Youth and Sports of the Czech Republic within the National Sustainability Programme project No. LO1303 (MSM‐T7778/2014), by the European Regional Development Fund under the project CEBIA-Tech No. CZ.1.05/2.1.00/03.0089 and by the research project of Technology Agency of the Czech Republic (TACR), No. TA01010737 and also by the internal project No. RVO/CEBIA/2019/003.
utb.scopus.affiliation Tomas Bata University in Zlin, Faculty of Applied Informatics, Nad Stranemi 4511, Zlin, 760 05, Czech Republic; University of Hradec Králové, Faculty of Science, Department of Informatics, Rokitanského 62, Hradec Králové, 500 03, Czech Republic
utb.fulltext.projects LO1303
utb.fulltext.projects MSM‐T7778/2014
utb.fulltext.projects CZ.1.05/2.1.00/03.0089
utb.fulltext.projects TA01010737
utb.fulltext.projects RVO/CEBIA/2019/003
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