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October 11, 2019 at 5:42 pm #35255
#News(General) [ via IoTGroup ]
Headings…
IoT Botnets and DDoS Attacks: Architecting Against Disaster
Securely Connecting Retail Environments
7 IoT Platform Vendors to Watch Out For
Aging in the City: How Smart Cities Are Improving Accessibility
Advantages of Hiring a Specialized Security Partner for Your Smart Manufact
8 Questions You Should Ask Before Purchasing a Smart Lock
How AI Is Reshaping the Aviation Industry
How to Survive and Thrive in Our Hyperconnected World
Continuous Measurement: Making Better Beer With IoT
Monitoring Specific Gravity in FermentationAuto extracted Text……
Fermentation is the name of the biochemical process where the sugars in a liquid, typically derived from grains or other organic sources, are converted to alcohol and fizz (carbon dioxide) by yeast.
Because of fermentation’s central role in beer production, monitoring the fermentation process is important to breweries.
One of the many indicators that quality assurance teams use to monitor beer is specific gravity.
Specific gravity is a measurement of a liquid’s density in comparison to water.
So, if a beer has a higher specific gravity than another, it means that it has a higher mass given a constant volume.
As beer ferments and converts those sugars to alcohol and gas, the specific gravity falls and the beer gets less dense, eventually approaching a point where there are very few sugars left and the fermentation process slowly stops.
Monitoring Specific Gravity in Fermentation
Specific gravity indicates the stage of the fermentation; it tells you when things are on track or when it is largely complete.
Enter automated specific gravity measurements, a perfect application of IoT’s benefits in the brewery industry.
Manual methods of measuring specific gravity have been around for ages.
First was monitoring the production of carbon dioxide in the fermentation process by monitoring gas flowing through the airlock.
The idea is, if you know the quantity of liquid in a vat and can track exactly how much gas is being created in the fermentation process, it is possible to then approximate the specific gravity of a liquid.
Many microbreweries already have a flexible hose that comes off the top of their fermentation tanks to direct gas into a 5-gallon bucket of water (a sort of one-way valve, preventing contaminants from making their way back through the tube into the vat).
This assumes that monitoring liquid flow into the fermenter or approximating the amount present would be fairly straightforward
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AutoTextExtraction by Working BoT using SmartNews 1.0299999999 Build 26 Aug 2019
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