Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5-30 °C-Reference-Cited by-同舟云学术

Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5-30 °C

Published:2014-05-22 Issue:11 Volume:49 Page:2441-2448
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hoche Sven¹,Hussein Mohamed A.¹,Becker Thomas²

Affiliation:

1. Technische Universität München; Bio-PAT (Bio-Process Analysis Technology); Weihenstephaner Steig 20 Freising 85354 Germany

2. Technische Universität München; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany

Funder

German Ministry of Economics and Technology

Wissenschaftsfï¿½rderung der Deutschen Brauwirtschaft e.V.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference20 articles.

1. Sensing the hygroscopicity of polymer and copolymer materials using terahertz time-domain spectroscopy;Balakrishnan;Applied Optics,2009

2. Ultrasonic properties of ethanol-water mixtures;Brunn;Acta Chemica Scandinavica. Series A: Physical and Inorganic Chemistry,1974

3. Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements;Contreras;International Journal of Food Science and Technology,1992

4. Sound propagation in water-ethanol mixtures at low temperatures. I. Ultrasonic velocity;D'Arrigo;Journal of Chemical Physics,1988

5. Speed of sound in pure water;Grosso;Journal of the Acoustical Society of America,1972

Cited by 12 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. Brewing with Sea Vegetable: The Effect of Spirulina (Arthrospira platensis) Supplementation on Brewing Fermentation Kinetics, Yeast Behavior, and the Physiochemical Properties of the Product;Fermentation;2024-08-11

2. Use of Non-Destructive Ultrasonic Techniques as Characterization Tools for Different Varieties of Wine;Sensors;2024-07-02

3. Determination of Partial Propagation Velocity and Partial Isentropic Compressibility Coefficient in Water–Ethanol System;Sensors;2024-06-21

4. The state-of-the-art research of the application of ultrasound to winemaking: A critical review;Ultrasonics Sonochemistry;2023-05

5. Current Developments in Industrial Fermentation Processes;Fermentation Processes;2021-02-12