基于一种快速测定糟醅水分的设备建立打量水比例与糟醅水分增加比例模型的研究  

A Study of Model Between Water Proportion and Water Content Increase in Fermented Grains Base on a Device for Rapid Determination of Water Content Infermented Grains

作　　者：王宏 付智勇 陈勇 高强 陈黎萍[1] WANG Hong;FU Zhiyong;CHEN Yong;CHEN Liping;GAO Qiang(Sichuan Shuijingfang Co.,Ltd.,Chendu 610036,Sichuan,China)

机构地区：[1]四川水井坊股份有限公司

出　　处：《酿酒》2020年第1期124-127,共4页Liquor Making

摘　　要：研究主要内容为基于一种快速测定糟醅水分的设备——卤素水分测定仪,建立打量水比例与糟醅水分增加比例之间的模型,以期能达到用上甑前的糟醅含水量指导蒸馏出甑后量水的用量,从而实现用在线化验数据指导生产的目的;同时本研究对水分的测定和糟醅取样过程的系统稳定性进行了研究,结果表明:测量过程有能力准确可靠地反应被测对象的波动,P/TV或P/T均小于10%,系统能力良好;打量水比例与糟醅水分增加比例之间存在较好的线性关系。The main content of this study is based on a rapid determination of water content of fermented grains-halogen moisture meter;so as to know the quantity of water proportion through test the water content of fermented grains before Steamer-Filling,a model was established between the water ratio and the water increase ratio of fermented grains,So as to realize the purpose of using on-line test data to guide production;At the same time,the determination of moisture and the systematic stability of the sampling process of fermented grains were studied,the results show that the measurement process has the ability to accurately and reliably reflect the fluctuation of the object under test,P/TV or P/T are less than 10%,with good system capability。There was a good linear relationship between the proportion of water and the proportion of water increase in fermented grains.

关 键 词：量水 模型 测量系统 稳定性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.3[轻工技术与工程—食品科学与工程]