FERMENTATION MANAGEMENT METHOD

• Main Authors: KOMARU, SHOHEI, NEGISHI, Haruo, MORITANI, Masamitsu, SHINKAWA, KOHJI, MATSUO, Shunsuke, IWAMATSU, TADASHI
• Format: Patent
• Language: English
• Published: 03.03.2022
• Subjects: CLEANING; CLEANING IN GENERAL; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MAKING THEREOF; MEASURING; MILK OR CHEESE SUBSTITUTES; PERFORMING OPERATIONS; PHYSICS; PREVENTION OF FOULING IN GENERAL; TESTING; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The fermentation management method according to the present invention includes a sampling step of sampling a gas containing substances produced in association with fermentation, an analysis step of analyzing the sampled gas by ion mobility spectrometry, and an operation step of operating at least one of adjustment of the fermentation, termination of the fermentation, mixing of a fermented product, addition of materials or additives to the fermented product, temperature regulation for the fermented product, stirring regulation for the fermented product, firing of the fermented product, sedimentation, and filtration of the fermented product on the basis of at least one of a peak intensity, a peak area, and peak appearance in an IMS spectrum obtained in the analysis step. The analysis step is a step of ionizing and analyzing the substances produced in association with the fermentation by using electrons emitted from an electron emitting element.