Resa P, Elvira L, Montero de Espinosa F, Gómez-Ullate Y
Departamento Señales, Sistemas y Tecnologías Ultrasónicos, Instituto de Acústica (CSIC), c/. Serrano 144, 28006 Madrid, Spain.
Ultrasonics. 2005 Feb;43(4):247-52. doi: 10.1016/j.ultras.2004.06.005.
During alcoholic fermentation, sucrose and water are transformed into ethanol and carbon dioxide by the action of yeast enzymes. The measurement of the velocity of an ultrasonic pulse travelling through a fermentation tank can be used to characterize the state of the process. In this work, an experimental study of the density and ultrasonic velocity in the ternary mixture (water-ethanol-saccharose) is presented. Experimental results were compared to ideal density and to commonly used expressions of the sound velocity in liquid mixtures (Urick, Natta-Baccaredda and Nomoto). A semiempirical approach was proposed to improve the efficiency of theoretical models when dealing with mixtures of associated liquids.
在酒精发酵过程中，蔗糖和水在酵母酶的作用下转化为乙醇和二氧化碳。测量穿过发酵罐的超声波脉冲速度可用于表征该过程的状态。在这项工作中，对三元混合物（水 - 乙醇 - 蔗糖）的密度和超声波速度进行了实验研究。将实验结果与理想密度以及液体混合物中常用的声速表达式（尤里克、纳塔 - 巴卡雷达和野本）进行了比较。提出了一种半经验方法，以提高处理缔合液体混合物时理论模型的效率。
