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Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C
Author(s) -
Hoche Sven,
Hussein Mohamed A.,
Becker Thomas
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12566
Subject(s) - speed of sound , ternary operation , supercooling , maltose , mass fraction , binary number , atmospheric temperature range , thermodynamics , nonlinear system , chemistry , ultrasound , mathematics , materials science , mechanics , physics , sucrose , computer science , organic chemistry , acoustics , arithmetic , quantum mechanics , programming language
Summary To implement process analytical technology in beer manufacturing, a systematic study of the ternary system water–maltose–ethanol with respect to the critical process parameters, density, speed of sound and temperature was performed. The results are presented in the form of temperature and mass‐fraction‐dependent polynomial expressions. On average, a variation of 1% mass fraction maltose results in variations of 3.548 m s −1 ultrasound velocity and 0.0041 g cm − ³ density, whereas in the case of ethanol, the variations are 8.060 m s −1 and −0.0018 g cm −3 . Indeed, the relations are strictly nonlinear. Nevertheless, the determined data show the feasibility to predict online, concentrations of multicomponent mixtures of polar liquids by determining density and ultrasound velocity. With <0.1% error, the measured data show excellent agreement with reference data of binary mixtures as given in literature.