| 摘要 |
A method for automated control of natural vinegar production comprises the measuring and regulation of the temperature of cultural liquid in the oxidizer by change of cold water consumption through the oxidizer heat exchanger, measurement and regulation of the level in the oxidizer by changing of must consumption. Additionally the temperature of must at the inlet of the oxidizer is measured and regulated by change of hot water consumption through the must heater, current value of acetic acid and its rate of increasing in the oxidizer is measured and regulated by changing of consumption of air which is supplied into the oxidizer for aeration , current value of the ratio of these air consumption with the volume of cultural liquid in oxidizer is measured and the task of vinegar concentration in proportion to the result obtained by this measurement, temperature of cold water is measured and adjustments of vinegar concentration regulator is corrected by this result measurement. |
