Solution of the kinetic modeling of lactic acid fermentation using Adomian decomposition method

Applied Mathematics and Computation - Tập 144 - Trang 433-439 - 2003
J. Biazar1, M. Tango2, E. Babolian3, R. Islam2
1Department of Mathematics, Guilan University, P.O. Box 1914, Rasht, Iran
2Department of Civil Engineering, Dalhousie University, D510, 1360 Barrington Street, P.O. Box 1000, Halifax, Nova Scotia, Canada B3J 2X4
3Faculty of Mathematics and Computer Engineering, Teacher Training University, 15618 Tehran, Iran

Tài liệu tham khảo

Tango, 1999, Kinetic modeling of lactic acid production from submerged fermentation of cheese whey, Trans. ASAE, 42, 1791, 10.13031/2013.13343 M.S.A. Tango, Bioconversion of Cheese Whey to Lactic Acid in Free and Immobilized Cell Systems, PhD Thesis, Dalhousie University, Halifax, Canada, 2000 Adomian, 1983 Adomian, 1986 Adomian, 1989 Adomian, 1992, Generalization of Adomian polynomials to functions of several variables, Comput. Math. Appl., 24, 11, 10.1016/0898-1221(92)90037-I Biazar, 2003, An alternate algorithm for computing Adomian polynomials in special cases, Appl. Math. Comput., 138, 523, 10.1016/S0096-3003(02)00174-1