Ultrasound‐based,in‐line monitoring of anaerobe yeast fermentation: model,sensor design and process application |
| |
Authors: | Sven Hoche Daniel Krause Mohamed A Hussein Thomas Becker |
| |
Affiliation: | 1. Bio‐PAT (Bio‐Process Analysis Technology), Technische Universit?t München, Freising, Germany;2. Chair of Brewing and Beverage Technology, Technische Universit?t München, Freising, Germany |
| |
Abstract: | In order to implement process analytical technology in beer manufacturing, an ultrasound‐based in‐line sensor was developed which is capable to determine sound velocity and density via the multiple reflection method. Based on a systematic study of the ternary system water–maltose–ethanol, two models were established to estimate the critical process parameters: sugar and ethanol mass fraction. The sound velocity‐based model showed unreasonable high errors although temperature variations and deviations due to dissolved CO2 were corrected. In contrast, the sound velocity–density–temperature model provided an average root mean square error of 0.53%g/g sugar and 0.26%g/g ethanol content for the main fermentation. Method, sensor and model showed the capability to capture the process signature which may be related to product and process quality. |
| |
Keywords: | Density multiple reflection method
process analytical technology
reflection coefficient ultrasound velocity |
|
|