[giaban]Giá: Liên hệ[/giaban]


  [/hinhanh] [tomtat] Giá: Liên hệ
Xuất xứ: Germany
Bảo hành: 12 tháng

Công ty Pitesco là nhà XNK hàng đầu và là nhà cung cấp chuyên nghiệp các mặt hàng tự động, thiết bị điện và điện công nghiệp. Chúng tôi đáp ứng mọi xu hướng công nghiệp hóa, hiện đại hóa cũng như mọi lĩnh vực. 
Liên hệ cho chúng tôi theo số 0972 064 954  | 0914 237 179  để  thông tin mà Quý khách CẦN.  
- Mr Mai Nghĩa -
< Sales  Engineer>
Email : nghia.pitesco@gmail.com 
Yahoo :  nghia.pitesco
Skype :   nghia.pitesco
web: pitesvietnam.com


  • Temperature -3 to +25 °C
  • Concentration 0 to 20 °Plato
  • Pressure 1 to 10 bar


Before the fermentation a 2-component-system is existing consisting of extract and water. The concentration of this system can be achieved by defining a physical property, like the density or the sound velocity of the medium. After the fermentation alcohol is added as a third component. Now a 3-component-mixture consisting of extract, alcohol and water is generated. Therefore 2 physical quantities, independent of each other, must be determined in theory. That is a combination of density and sound velocity measurement. Due to a special feature of the quantity „sound velocity" the original wort of beer can also be determined with only this single quantity sound velocity as well. This can be explained by the increase of the sound velocity through the arising alcohol during fermentation, which is nearly 1:1 compensated by the reduced (fermented) extract. As it is generally known during the fermentation two parts extract are transformed into approximately one part alcohol. This virtually leads only to an insignificant increase of the sound velocity value during fermentation. For example an original wort value of 12 °oPlato before the fermentation climbs on merely 13,5 °Plato at a degree of fermentation of 80 %. This small difference allows the practical use of the Sonatec sound velocity sensor for the determination of the original wort without the need to determine extract and alcohol in a separated way. The possible repeatability of +/-0.05 °Plato is in this case directly depending on the variations in the brewing-process, that is mainly the variation in the degree of fermentation and CO2-content. If these influences have to be compensated and/or to improve the accuracy up to +/- 0.03 g/l, the Platomonitor has to be expanded to a Beermonitor with an additional density sensor Rhotec. Through that the degree of fermentation becomes exactly calculable by determining the alcohol and the remaining extract precisely. The CO2-value in this case has to be kept better than +/-0.2 g/l or has to be measured for compensation with an additional CO2-sensor Carbotec.


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