At alcoholic yeast fermentation reactions in the sugar processing industry, it is important to exactly know the concentrations of sugar and ethanol in the fermentation fluid as indicators for the reaction progress. The present work describes a new method for determining the concentration using the physical parameters adiabatic compressibility and density which can be calculated from the quantities sound velocity and acoustic impedance measured simultaneously by an ultrasonic sensor. The accuracy of the method is a mass concentration of 0.05 g/100 g appr.     «

At alcoholic yeast fermentation reactions in the sugar processing industry, it is important to exactly know the concentrations of sugar and ethanol in the fermentation fluid as indicators for the reaction progress. The present work describes a new method for determining the concentration using the physical parameters adiabatic compressibility and density which can be calculated from the quantities sound velocity and acoustic impedance measured simultaneously by an ultrasonic sensor. The accuracy...     »