Taiwan is the main manufacturer and global consumer of oolong tea. The manufacturing process of oolong tea includes withering, four rounds of shaking with a grassy odor dominate the fermentation; practitioners monitor the variation of this ... E-nose system can be applied in tea factories to monitor the smell variation of fermentation ...

2021/1/17/ · A developed gas-sensing system for smell discrimination and fermentation monitoring in the on-line production of oolong tea. The image was retrieved from Tseng et al. [58] with some modifications.

In this study,111 the fermentation of cocoa (Theobroma cacao L.) beans was monitor by self-112 built electronic nose system. The responses of the e-nose were processed by artificial neural 113 network. The temperature and PH of cocoa beans during fermentation were recorded and cut 114 tests were conducted as reference. 115 2. Materials &

2023/11/30/ · Many studies have suggested that nutrient digestibility is tightly correlated with odor emissions ().When the levels of fermentable carbohydrates in the feed are low, the gut microbiota becomes more adept at fermenting proteins ().NH 3 is the main product of protein fermentation in the intestine ().Meanwhile, H 2 S is a volatile generated by the

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To date, cocoa fermentation degree determination still remains empirical, even though some requirements, such as temperature, cut test, and pH have been recommended by scientists and manufacturers

FEG’s patent-pending Liquid Gas Contact Scrubber was designed to solve tricky food odour control issues. Odour issues are usually difficult to solve as they involve a mix of sticky particulate, multiple compounds, temperature, and variable processes. The FEG Liquid Gas Contact Scrubber scrubs both the oil mist and the odour/acridity emissions.

2015/2/25/ · Abstract. In this research, unpleasant odor component from a case study of fish meal (Guil po wder, Guilan, Iran) has been removed by utilizing a wet scrubber and two oxidative scrubbers. A GC/MS

2019/11/27/ · Use a thermometer to make sure that the fermentation temperature has not exceeded 75°F. If it has, you should cool it down to between 70° and 75°F. as soon as you can. You should also verify that the fermentation is moving along at a normal rate. You can track the progress of a fermentation by taking readings with a hydrometer every

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2023/9/24/ · 4.3.1 Oriental Fermented Food. Mixed cultured fermentation is noticeably more common in the far east than in the western world. These include countries like Japan, India, Taiwan, China, Korea, Pakistan, Thailand, and Indonesia (Ray et al., 2014).In oriental fermentation, a few genera and species of microorganisms are selected, which in the

2013/7/12/ · Acetic acid is produced naturally as the sole or main fermentation product by anaerobic homoacetogens and aerobic acetic acid bacteria. Metabolic engineering has been widely used in strain development for industrial fermentation to produce bio-based chemicals and biofuels. Conventional batch fermentation processes for acetic and

2015/4/1/ · The key odor-active compounds of the novel fermented beverage were identified in our previous study by liquid–liquid extraction (LLE) and headspace solid phase microextration (HS-SPME) in combination with a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detector port (GC–MS/MS–O) …

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