Fermentation Sensor Cover with Permeable Micropores
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Solution Overview
Problem
Existing fermentation product manufacturing methods face challenges in measuring liquid properties in real-time due to the presence of bubbles and crystals, which can lead to measurement errors and sensor failures, particularly when crystals accumulate on moving parts or within sensor covers.
Innovation Solution
A sensor device with a cover body featuring bottom and top permeable portions with micropores that allow liquid and crystals to pass through, preventing bubble penetration and accumulation, enabling continuous real-time measurement and reducing maintenance needs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a sensor is applied to measure liquid properties in a fermentation vessel with bubbles and crystals, then real-time measurement capability is achieved, but measurement accuracy deteriorates due to bubble interference and crystal accumulation on the sensor
Solution Approach 1:
The sensor device is divided into distinct functional components: a sensor unit for measurement and a separate cover body with permeable portions for bubble and crystal management. This segmentation allows each component to perform its specific function independently, maintaining measurement capability while eliminating interference from bubbles and crystals.
Solution Approach 2:
The cover body acts as an intermediary between the fermentation liquid and the sensor. It selectively allows liquid and crystals to pass through via permeable portions while blocking bubbles, thereby mediating the interaction between the sensor and the complex fermentation environment to ensure accurate measurements.
2Reliability
If a sensor cover is provided to suppress bubble effects, then measurement stability is improved, but crystal deposition on and around the sensor increases
Solution Approach 1:
The cover body incorporates permeable portions with micropores that allow liquid and crystals to pass through while blocking larger bubbles. The porous structure enables selective filtration based on particle size, maintaining measurement stability while preventing crystal accumulation through continuous liquid flow.
Solution Approach 2:
The permeable portions enable continuous flow of liquid and crystals through the cover body, preventing stagnation and crystal deposition. This continuous action ensures that crystals are constantly moved past the sensor rather than accumulating on or around it.
3Object-affected harmful factors
If a swing valve mechanism is used to discharge bubbles from a sensor cover, then bubble removal capability is achieved, but device complexity and maintenance requirements increase
Solution Approach 1:
The sensor device with permeable cover body requires no active bubble discharge mechanism. The passive design allows liquid and crystals to naturally flow through the permeable portions, continuously removing bubbles without requiring valves, motors, or other complex components that would need maintenance.
Solution Approach 2:
The invention extracts the active bubble discharge mechanism (swing valve) entirely from the system. Instead of using a mechanical valve to remove bubbles, the design relies on the passive flow through permeable portions, eliminating the complex component and its associated maintenance requirements.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution effectively suppresses the impact of bubbles on sensor readings and prevents crystal accumulation, allowing for accurate measurement of liquid and solid properties in fermentation vessels, thereby improving the stability and efficiency of fermentation operations.
Implementation Method 1
a bottom permeable portion for passing at least a portion of the liquid and crystals in the liquid disposed on at least a portion of the bottom surface of the cover body and a top permeable portion for passing at least a portion of the liquid and crystals in the liquid disposed on at least a portion of the top surface of the cover body
Implementation Method 2
the bottom side permeable portion and the top side permeable portion have numerous micropores for passing liquid respectively
Data Source
AI summary
The present invention is a manufacturing method for producing fermentation products using a fermentation vessel, including steps of: preparing a fermentation vessel and a sensor, introducing liquid into the fermentation vessel, and operating the fermentation vessel in which properties of liquid in the fermentation vessel are measured to adjust operating conditions; wherein the sensor device has a sensor for measuring liquid properties and a sensor cover body; a bottom permeable portion for passing liquid and crystals in the liquid is disposed on the bottom surface of the cover body, and a top permeable portion for passing liquid and crystals in the liquid is disposed on the top surface of the cover body; micropores are respectively formed in the bottom permeable portion and the top permeable portion; and micropores disposed in the top permeable portion are the same or larger than micropores disposed in the top permeable portion.