Application of water-soluble conjugated polymers in intelligent measurement and control of food microbial fermentation process

Chang Liu; Yujiao Tang

doi:10.3389/fchem.2023.1269907

Application of water-soluble conjugated polymers in intelligent measurement and control of food microbial fermentation process

Front Chem. 2023 Sep 15:11:1269907. doi: 10.3389/fchem.2023.1269907. eCollection 2023.

Authors

Chang Liu^{1

2}, Yujiao Tang^{1

2}

Affiliations

¹ School of Life Sciences, Changchun Sci-Tech University, Jilin, China.
² Jilin Sino-ROK Institute of Animal Science, Jilin, China.

Abstract

In order to reduce the difficulty of measurement and control (MAC) during food fermentation, this paper applies water-soluble conjugated polymers to sensors, conducts data modeling and prediction, and integrates the sensors into intelligent MAC systems. This article uses fermentation rate, product yield, and energy consumption efficiency as evaluation indicators to analyze the effectiveness of smart MAC. By comparing and analyzing the MAC method based on water-soluble conjugated polymers with the traditional MAC method, this article found that the MAC method based on water-soluble conjugated polymers can improve product yield, fermentation efficiency and energy utilization compared with traditional MAC methods. The MAC accuracy, timeliness, stability, speed and security of the MAC system based on water-soluble conjugated polymers are higher than those of traditional MAC systems. Among them, the average test stability of the traditional MAC system is 19.93% lower than that of the smart MAC system based on water-soluble conjugated polymers. Research shows that the intelligent MAC method based on water-soluble conjugated polymers can effectively improve the fermentation environment of food microorganisms and improve product quality, and is worthy of further promotion.

Keywords: biological sensors; food science; measurement and control systems; microbial fermentation; water-soluble conjugated polymers.

Grants and funding

The authors declare financial support was received for the research, authorship, and/or publication of this article. This work was supported by Jilin Provincial Department of Science and Technology, No. 20210202130N C.