A new approach for monitoring the alcoholic fermentation process based on acoustic emission analysis: A preliminary assessment-Reference-Cited by-同舟云学术

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A new approach for monitoring the alcoholic fermentation process based on acoustic emission analysis: A preliminary assessment

Published:2023-09 Issue: Volume:353 Page:111537
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mamolar- Domenech S.,Crespo-Sariol H.,Sáenz-Díez J.C.^ORCID,Sánchez-Roca A.^ORCID,Latorre-Biel Juan-Ignacio^ORCID,Blanco J.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Domain adaptation and federated learning for ultrasonic monitoring of beer fermentation;Bowler;Fermentation,2021

2. Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines;Çelik;Instrum. Sci. Technol.,2018

3. Methodology to decrease the energy demands in wine production using cold pre-fermentation;Celorrio;Comput. Electron. Agric.,2015

4. Comparative Study between acoustic emission analysis and immersion bubble-metric technique, TGA and TD-GC/MS in view of the characterization of granular activated carbons used in rum production;Crespo Sariol;Beverages,2017

5. Detection of cavitation in operation of kinetic pumps. Use of discrete frequency tone in audible spectra;Čudina;Appl. Acoust.,2009

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis;Journal of Texture Studies;2024-04

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