식품공정의 에너지 절감과 품질향상에 관한 연구(1). 세선 가열법의 식품 생물공학에의 응용

On Energy Saving and Quality Improvement of Food Process (1). Applications of Hotwire Monitoring System for Food Biotechnology

  • 허종화 (경상대학교 식품공학과) ;
  • 크라우 (미국 MIT 응용생물학과 미국 MIT 응용생물학과 미국 MIT 응용생물학과 미국 MIT 응용생물학과)
  • 발행 : 1990.12.01

초록

Application of the Rheocatch Hotwire Monitoring System for food biotechnology process was evaluated. The growth of microogranism, E coli (JM 83 and Sigma) and Corynesccfertun glutamicum, were monitored. in the fermentor. The cell growth could not be detected the temperature differences between the hotwire and samples($\Delta$T) as indicated by the monitoring system during the fermentation processes. The cell concentration of less than 2g/dl was not sufficient to generate the measurable temperature difference in the fermentor. In order to calibrate the Rheocatch Monitoring System, the temperature difference as a function of solute concentration (microbial cells, sodium cholide, sucrose and dextran) was studied. The relationship between $\Delta$T and the concentration of microbial cells, sucrose and dextran can be expressed in a power series. Further studied with dextran indicated that viscosity and/or kinematic viscosity increase exponentially with an increase in $\Delta$T This is regardless of the concentration and molecular weight of dextran. $\Delta$T linearly increases with the logarithm of molecular weight, while the logarithm of viscosity and the logarithm of kinematic viscosity increase with the logarithm of molecular weight.

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