General Method for Lactic Acid Batch Fermentation Processes Monitoring

  • Eric Latrille
  • Daniel Picque
  • Georges Corrieu

Abstract

The determination of kinetics by measuring pH and electrical conductivity changes in fermented milk permits to definite feature points. These points are very useful to characterize the fermentation state and its well behaviour. Predictions of the future pH values over a long time are obtained with a good accuracy by using neural networks models and geometrical methods.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Eric Latrille
    • 1
  • Daniel Picque
    • 1
  • Georges Corrieu
    • 1
  1. 1.Laboratoire de Génie des Procédés Biotechnologiques Agro-Alimentaires, Centre de Biotechnologies Agro-IndustriellesI.N.R.A.Thiverval-GrignonFrance

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