1995 Fiscal Year Final Research Report Summary
Development of the hot-wire viscosity sensor and its application to food and fermentation processes
| Project/Area Number |
06556020
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| Research Category |
Grant-in-Aid for Developmental Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
食品科学・栄養科学
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| Research Institution | The University of Tokyo |
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Principal Investigator |
MIYAWAKI Osato The University of Tokyo, Faculty of Agriculture, Department of Applied Biological Chemistry, Associate Professor, 農学部, 助教授 (80012053)
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| Co-Investigator(Kenkyū-buntansha) |
NAKAJIMA Ichiro Snow Brand Milk Products Co., Ltd., Technical Research Institute, President, 技術研究所, 所長
YAMAKAWA Takashi The University of Tokyo, Faculty of Agriculture, Department of Biotechnology, As, 農学部, 助手 (20134520)
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| Project Period (FY) |
1994 – 1995
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| Keywords | Hot-wire viscosity sensor, / On-line sensor, / Non-Newtonian fluid, / Xanthan fermentation, / Tobacco cell culture |
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| Research Abstract |
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.
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