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›› 2003, Vol. 3 ›› Issue (5): 0-0.

• 5 •    

蜂窝陶瓷固定化酵母细胞啤酒连续主发酵工艺

程江峰，何国庆   

  1. 1. 青岛科技大学化工学院，山东 青岛 266042； 2. 浙江大学生物系统工程与食品科学学院，浙江 杭州 310029
  • 出版日期:2003-10-20 发布日期:2003-10-20

Phase Transition and Transition Temperature Hysteresis of VO2 Thin Film

HU Zai-yong, XU Chu-shao, YANG Shao-li, CHEN Guang-bi   

  1. College of Material Science and Engineering, Chongqing University, Chongqing 400044, China
  • Online:2003-10-20 Published:2003-10-20

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摘要： 对蜂窝陶瓷固定化酵母细胞啤酒连续主发酵工艺进行了实验研究，提出了优化的工艺条件：发酵温度17~18℃，稀释率0.045 h-1. 在此工艺条件下，实际测得浓度的降低量为6.91%，嫩啤酒双乙酰含量为0.180 mg/L. 嫩啤酒主要理化指标的测定结果表明，采用固定化酵母细胞啤酒主发酵工艺不会对啤酒质量造成影响.

关键词: 蜂窝陶瓷, 固定化, 酵母, 啤酒, 主发酵

Abstract: The VO2 thin film was prepared by the colloid method with industrial V2O5 as raw material. The properties of the VO2 film such as resistance abrupt drop temperature, phase transotion temperature hysteresis are examined. The results show that the VO2 thin film phase transition temperature is 35oC. Preparation method and substrate show greater effect on resistance abrupt change order, which can reach 2~3 order if common glass or quartz glass were employed in underlay by H2 reduction process, while it can reach 1.5~2 order of magnitude by N2 thermal decomposition. The resistance abrupt change order of magnitude is larger for VO2 film with quartz glass as substrate, the transition temperature hysteresis is 1~6oC, and closely related with the resistance abrupt change order, underlay, substrate and preparation method.

Key words: inorganic colloid method, vanadium dioxide, thin film, M-S phase transition, temperature hysteresis

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