啤酒发酵过程电导率在线监测的初步研究  

Preliminary Research On the Online Monitoring of Conductivity During Beer Fermentation

作　　者：赵涤飞 赵长新[2] 窦少华[2] 符辉 

机构地区：[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

出　　处：《酿酒》2004年第5期57-59,共3页Liquor Making

基　　金：辽宁省教育厅高校科研基金资助项目 (No .2 0 2 0 70 10 93)

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 10 0L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 。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.

关 键 词：啤酒发酵 还原糖 啤酒酵母 发酵过程 发酵罐 小型 应用前景 电导率 数学关系 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TQ920.5[轻工技术与工程—食品科学与工程]