Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Preprint |
| Veröffentlicht: |
2025
|
| Schlagworte: | |
| Online-Zugang: | https://arxiv.org/abs/2501.08781 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Inhaltsangabe:
- Fermented dairy products, including yogurt, are widely consumed for their nutritional and health benefits. While numerous methods exist to monitor and understand yogurt fermentation, the literature lacks an integrated evaluation of diverse sensing approaches within a single experimental framework. To address this gap, this study systematically examines and compares multiple measurement techniques--electrical impedance, DC resistance, pH, optical transparency, carbon dioxide concentration, ambient temperature, and relative humidity--in tracking the yogurt fermentation process. By presenting a unified set of experimental results and assessing each method's observational characteristics, this work offers an encompassing reference point for researchers seeking to understand the relative merits and limitations of different sensing modalities. Rather than establishing definitive guidelines or practical recommendations, the findings provide a foundation for subsequent investigations into sensor-based fermentation monitoring, thereby contributing to a more comprehensive understanding of yogurt fermentation dynamics.