| 啤酒发酵过程电导率在线监测的初步研究 |
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| 引用本文： | 赵涤飞,赵长新,窦少华,符辉. 啤酒发酵过程电导率在线监测的初步研究[J]. 酿酒, 2004, 31(5): 57-59 |
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| 作者姓名： | 赵涤飞 赵长新 窦少华 符辉 |
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| 作者单位： | 1. 哈尔滨啤酒有限公司,哈尔滨,150030
2. 大连轻工业学院生物与食品工程学院,辽宁,大连,116034 |
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| 摘 要： | 本实验对啤酒酵母发酵过程中电导率与还原糖进行了检测,结果发现:还原糖与电导率之间存在良好的数学关系,并且以此为依据初步建立了数学模型.通过100L小型发酵罐发酵实验进一步表明:将电导率应用于啤酒发酵过程在线监测是可行的,并且具有很好的应用前景.
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| 关 键 词： | 啤酒酵母 发酵 电导率 在线监测 数学模型 |
| 文章编号： | 1002-8110(2004)05-0057-03 |
| 修稿时间： | 2004-03-16 |
Preliminary Research On the Online Monitoring of Conductivity During Beer Fermentation |
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| ZHAO Di-fei,ZHAO Chang-xin,DOU Shao-hua,FU Hui. Preliminary Research On the Online Monitoring of Conductivity During Beer Fermentation[J]. Liquor Making, 2004, 31(5): 57-59 |
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| Authors: | ZHAO Di-fei ZHAO Chang-xin DOU Shao-hua FU Hui |
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| Affiliation: | ZHAO Di-fei~1,ZHAO Chang-xin~2,DOU Shao-hua~2,FU Hui~1 |
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| Abstract: | In this experiment, the conductivity and reducing sugar were determined during the yeast fermentation. The results are showed as follows: there is a good mathematica relation between conductivity and reducing sugar. Moreover, mathematic model depended on it was developed. The Further conclusion can be drawn from the fermentation carried out in 100L small-scale fermentor: it is feasible to apply the conductivity into online monitoring during the beer fermentation, and this will have very good application prospects. |
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| Keywords: | beer yeast fermentation conductivity online monitoring methematica model |
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