Temperature compensation of ultrasonic velocity during the malolactic fermentation process
Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks o...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/84056 |
| Acceso en línea: | https://hdl.handle.net/2117/84056 https://dx.doi.org/10.1088/0957-0233/26/12/125602 |
| Access Level: | acceso abierto |
| Palabra clave: | Ultrasonic waves Fermentation Malolactic fermentation Utrasound Process monitoring Temperature compensation Ultrasons Fermentació malolàctica Àrees temàtiques de la UPC::Física::Acústica::Ultrasons Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Viticultura |
| Sumario: | Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing malolactic fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole malolactic fermentation process. The results of each method are discussed. |
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