The measuring instrument using gas sensor was developed to determine the changes of components in lactic culture during fermentation. The gas sensor was installed in the waterbath to protect from effect of external temperature and the temperature of t...
The measuring instrument using gas sensor was developed to determine the changes of components in lactic culture during fermentation. The gas sensor was installed in the waterbath to protect from effect of external temperature and the temperature of the waterbath was maintained as 37℃. Volatile flavor components from lactic fermentation moved to semiconductor gas sensor by carrier gas and the sensor responsed as different signal. The different signal of the sensor produced by electric pressure. The changes of the signal showed a similar tendency with those of acidity and the concentration of volatile flavor components during fermentation. The sensitivity of the sensor was highest when the velocity of the carrier gas was 30m1/min. Therefore, the gas sensor can be used to monitor and control the fermentation process.