Bart M P Vanderhaegen

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Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an enzyme-catalyzed intracellular reaction. In order to investigate and compare the roles of the known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p and Lg-Atf1p,(More)
The release of ferulic acid and the subsequent thermal or enzymatic decarboxylation to 4-vinylguaiacol are inherent to the beer production process. Phenolic, medicinal, or clove-like flavors originating from 4-vinylguaiacol frequently occur in beer made with wheat or wheat malt. To evaluate the release of ferulic acid and the transformation to(More)
Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer type and the storage conditions. In contrast to some wines, beer aging is usually considered negative for flavour quality. The main focus of research on beer aging(More)
The aging and consequent changes in flavor molecules of a top-fermented beer were studied. Different aging conditions were imposed on freshly bottled beer. After 6 months of aging, the concentration changes were recorded for acetate esters, ethyl esters, carbonyls, Maillard compounds, dioxolanes, and furanic ethers. For some flavor compounds, the changes(More)
This paper illustrates the modeling and the control of the equalization system of a full scale industrial wastewater treatment plant. The structure of the system is very specific and a number of difficulties are pointed out and then solved using an optimal controller associated with a fuzzy based supervisory system. Simulation results are presented and(More)
In beer, the development of a solvent-like stale flavor is associated with the formation of furfuryl ethyl ether. The synthesis rate of this important flavor compound is proportional to the concentration of furfuryl alcohol in beer. This study shows that furfuryl alcohol in beer is mainly formed by Maillard reactions initiated during wort boiling and malt(More)
Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates that furfuryl ethyl ether is most likely formed by protonation of furfuryl alcohol or furfuryl acetate followed by S(N)2-substitution of the leaving group by the nucleophilic(More)
In this paper, the practical implementation and validation of advanced control strategies, designed using model based techniques, at an industrial wastewater treatment plant is demonstrated. The plant under study is treating the wastewater of a large pharmaceutical production facility. The process characteristics of the wastewater treatment were quantified(More)
The aim of this paper is to determine appropriate control strategies for a clarifier at an industrial wastewater treatment plant. This work is part of a larger project aimed at upgrading the control and operational practices of the full treatment plant, including the development of local and supervisory control systems. Five control strategies are proposed,(More)
This paper demonstrates the evaluation of a rule-based control strategy for an equalization facility in front of an industrial wastewater treatment plant. The control goal is not only to dampen the flow rate but also the waste concentration and the load since its huge influence on the subsequent processes. This is complicated by the technical and financial(More)
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