Development of the hot-wire viscosity sensor and its application to food and fermentation processes

热线粘度传感器的开发及其在食品和发酵过程中的应用

• 批准号: 06556020
• 负责人: MIYAWAKI Osato
• 金额: $ 1.09万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Developmental Scientific Research (B)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-06556020/
• 关键词: Hot-wire viscosity sensor,; On-line sensor,; Non-Newtonian fluid,; Xanthan fermentation,; Tobacco cell culture; キタンサン酵酵

Hot-wire viscosity sensor, characterized by its simple structure with no moving part, is a viscosity sensor which analyzes the natural-convection heat-transfer coefficient from the hot-wire to measure the viscosity of the test fluid. The principle in the operation of the hot-wire viscosity sensor was analyzed theoretically through the stagnant-layr theory around the hot-wire.The hot-wire viscosity sensor was applicable only to the stagnant system because it cannot distinguish the effect of natural convection from that of forced convection in the heat-transfer process. Thererfore, a shielded hot-wire viscosity sensor was developed for the application of the hot-wire sensor to the flowing system. The shielded hot-wire viscosity sensor, compatible with the high pressure sterilization, was proved to be effective as an on-line sensor for the fermentation monitoring sensor in the xanthan fermentation by Xanthomonas campestris and the tobacco cell (Nicotina tabacum L.cv.BY-2) culture process, reflecting the change in the viscosity of the culture fluid because of the change in concentrations of metabolites and cell density. The hot-wire viscosity, shielded or nonshielded, proved to have a very wide coverage in the viscosity ranging from 1 to 2-3000mPa・s with a single sensor element.

热线粘度传感器是一种通过分析热线的自然对流换热系数来测量被测流体粘度的粘度传感器，其特点是结构简单，没有移动部件。通过绕热线的滞流层理论，从理论上分析了热线黏度传感器的工作原理，指出热线黏度传感器不能区分自然对流和强迫对流对传热过程的影响，只能适用于滞流系统。为此，研制了一种屏蔽式热线粘度传感器，将其应用于流动系统中。屏蔽热线粘度传感器与高压灭菌兼容，可作为黄原胶发酵和烟草细胞(Nicotina tabacum L.cv.BY-2)培养过程中发酵监测传感器的有效在线传感器，反映了由于代谢产物浓度和细胞密度的变化而导致的培养液粘度的变化。无论是屏蔽的还是非屏蔽的热线粘度，用单一的传感器元件，在1到2-3000 mPa.S的粘度范围内都有很宽的覆盖范围。

项目成果

Osato Miyawaki, Mieko Yoshikawa, Hiroyuki Kuwaharada, Kozo Nakamura, Takashi Yamakawa, Tohru Kodama, Kensuke Ito and Ichiro Nakajima: "Application of Shielded Hot-wire viscosity Sensor to Bioprocess Monitoring." J.Ferment.Bioeng. (Submitted). (1996)

Osato Miyawaki、Mieko Yoshikawa、Hiroyuki Kuwaharada、Kozo Nakamura、Takashi Yamakawa、Tohru Kodama、Kensuke Ito 和 Ichiro Nakajima：“屏蔽式热线粘度传感器在生物过程监测中的应用”。

O. Miyawaki, M. Yoshikawa, H. Kuwaharada他: "Application of Shielded Hot-Wire viscosity Sensor to Bioprocess Monitoring" J. Ferment. Bioeng.(投稿中). (1996)

O. Miyawaki、M. Yoshikawa、H. Kuwaharada 等人：“屏蔽式热线粘度传感器在生物过程监测中的应用”J. Ferment（正在提交）。