期刊
JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS
卷 42, 期 5B, 页码 2963-2964出版社
INST PURE APPLIED PHYSICS
DOI: 10.1143/JJAP.42.2963
关键词
food processing; lactic acid fermentation; ultrasonic acceleration; ultrasonic monitoring
Promotion of lactic acid fermentation by ultrasonic irradiation has been attempted. It is possible to determine the progress of fermentation and production of a curd, i.e., yoghurt and or kefir, by measuring acidity using a pH meter. However, this method is inconvenient and indirect for the evaluation of the progress of lactic acid fermentation under anaerobic condition. In this study, an ultrasonic monitoring method for evaluating the progress of lactic acid fermentation was examined.
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