ArticleSensors (Basel, Switzerland)2022
A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods.
Article in Sensors (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring.Sensors (Basel, Switzerland) · 2024Article
- Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.Sensors (Basel, Switzerland) · 2023Article
- Reverse Offset Printed, Biocompatible Temperature Sensor Based on Dark Muscovado.Sensors (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.
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Registered trials
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