电导率监测在啤酒发酵过程中的应用  

Application of Conductivity on-line Monitoring during Beer Fermentation

作　　者：窦少华[1] 王伟[2] 赵长新[2] 

机构地区：[1]大连大学生物工程学院,辽宁大连116622 [2]大连轻工业学院生物与食品工程学院,辽宁大连116034

出　　处：《食品与生物技术学报》2008年第4期112-115,共4页Journal of Food Science and Biotechnology

基　　金：辽宁省教育厅高校科研基金资助项目(2020701093)

摘　　要：采用电导率测量的方法对啤酒发酵过程进行了研究,通过计算机的辅助实现了发酵过程中电导率的在线监测。结果表明:在啤酒发酵过程中电导率的变化遵循一定的规律性,并且将电导率与还原糖、酵母数等过程参数进行数学建模,同时将麦汁浓度、酵母代数对电导率的影响进行了比较。In this study, the process of beer fermentation was investigated by measuring conductivity. Moreover, online monitoring of conductivity was achieved through computer support during beer fermentation. The results illustrated that the regularity of variation of conductivity was demonstrated for the worts of different. Mathematical models were developed to describe the relationship of on conductivity between reducing sugar and yeast counts. Furthermore, the effect of wort concentration and yeast generation on conductivity was also studied.

关 键 词：在线监测 电导率 啤酒发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TM934.16[轻工技术与工程—食品科学与工程]