Monitoring of Beer Fermentation Process Using Acoustic Emission Method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F10%3A00169890" target="_blank" >RIV/62156489:43210/10:00169890 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2010/mendelnet_2010_fulltext.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2010/mendelnet_2010_fulltext.pdf</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Monitoring of Beer Fermentation Process Using Acoustic Emission Method
Original language description
The acoustic emission (AE) method has been used to monitor fermentation process in the hopped wort. In the pilot phase of the research, 3 piezoelectric sensors have been placed on the outside of the fermentation tank assembly and acoustic signals have been measured continuously for the entire fermentation period. The sensors' purpose was to "hear" carbon dioxide bubbles emerging inside of the fermentation tank and to pass signals to the AE analyzer/laptop PC for further processing.
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2010 - Proceedings of International Ph.D. Students Conference
ISBN
978-80-7375-453-2
ISSN
—
e-ISSN
—
Number of pages
9
Pages from-to
651-659
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 24, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
341786800081