New measurement principle and basic performance of high-sensitivity turbidimeter with two optical systems in series

Ebie, K.; Yamaguchi, D.; Hoshikawa, Hiroshi; Shirozu, Toru

doi:10.1016/j.watres.2005.11.032

Cited by 14 publications

(8 citation statements)

References 4 publications

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“…On the basis of the beer haze determination by light scattering measurements, standardised by formazin suspension, it can be anticipated that the forward haze values greater than nephelometric ones are due to the presence of coarse haze particles larger than 2.5 µm, which is approximately the mean size of the formazin standard suspension particles as confirmed by recent size distribution measurements (Ebie et al 2006). To evaluate these findings quantitatively on the aged beer samples examined, the size distribution of coarse permanent haze particles in aged beer samples larger than 2 µm was measured using a cost effective laser particle counter.…”

Section: Coarse Haze Particles Size Distribution Of Examined Beer Sammentioning

confidence: 69%

“…For the evaluation of the beer physical stability and prediction of shelf life, the brewing reference analytical methods (Analytica-EBC 1997) use almost universally the haze determination by light scattering at the angle of 90° relative to formazin suspension standard (Analytica-EBC 1997; Ebie et al 2006). Besides the hazemeters or turbidimeters which determine the haze at scattered light angle either 90° (Buckee et al 1986;Sladký et al 2004) or 13° (Mundy & Boley 1999), there are at present in the current use the so called dual (scattering) angle hazemeters which enable the determination of haze in beer not only at the scattering angle of 90° but also in the forward direction of scattered light, usually in the 11° to 25° range (Klimowitz & Byrnes 1994;Sladký 2005).…”

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confidence: 99%

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Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry

Sladký¹,

Koukol²

2010

Czech J. Food Sci.

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Sladký P., Koukol R. (2010): Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry. Czech J. Food Sci., 28: 36-43.The hazes of freshly bottled and aged pale lager beers determined with the 12° and 90° dual angle laboratory hazemeters and 10° to 90° range photogoniometer were compared and evaluated. The instruments were standardised in EBC formazin units. In freshly bottled beer, the forward (12°-25°) haze values were smaller approximately by a factor of three than the nephelometric (90°) values which yielded 0.33 EBC units. In aged beer, the forward haze was greater than the nephelometric one. Whereas the aged beer showed the greatest and the fresh beer the lowest intensity of scattered light, the formazin suspension intensity was in between. Due to the standardisation of the beer scattered intensities by relation to that of formazin, the standardised nephelometric haze in non-aged beer was greater than the forward haze, and vice versa in aged beer. The greater forward than the nephelometric haze in aged beer was caused by the growth of haze particles above the mean size of formazin particles which was larger than 2 µm as confirmed by the particle size distribution measurement.

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Section: Coarse Haze Particles Size Distribution Of Examined Beer Sammentioning

confidence: 69%

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confidence: 99%

Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry

Sladký¹,

Koukol²

2010

Czech J. Food Sci.

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“…Alors que la membrane PSf/PAA 92/08 est moins chargée et plus poreuse (pores plus grandes) et laisse passer une partie des matières en suspension, notamment lors des premières étapes de filtration où la couche de polarisation (dépôt) est assez mince. Selon l'Organisation Mondiale de Santé (OMS), la turbidité des eaux de consommation ne doit pas dépasser au maximum 1 UNT, or cette valeur n'est pas forcément une garantie de potabilité, selon certaines études (Clarke et al, 1964 ;Wershaw et al, 1969 ;Kahn, 1974 ;Shäffer et al, 1980 ;Pryor et al, 1998 ;Ebie et al, 2006 ;Peter-Varbanets et al, 2009). Suivant ces études, les matières en suspension peuvent protéger des bactéries et des virus contre les procédés de désinfection (chloration).…”

Section: Potabilisation Des Eaux Du Lac D'alegunclassified

L’Etat des Ressources En Eau au Maghreb En 2009

Filali-Meknassi

2018

Preprint

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L’eau, en tant que ressource, est un bien très important et surtout fondamental pour tous les pays. En effet, en plus d’être indispensable à la vie et à la santé de l’être humain, l’eau est un vecteur du développement socio-économique. Le présent ouvrage, publié par le Bureau Multipays de l’UNESCO à Rabat, regroupe les expériences de plusieurs spécialistes en eau de la région du Maghreb. L’objectif d’un tel ouvrage est de faire partager le vécu des différents experts des pays du Maghreb et de rassembler les visions de chacun pour permettre de propager de nouvelles idées visant un meilleur système de gestion de l’eau au Maghreb. IWRM

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“…The intersection of the two parts is the reaction area. Considering only the single scattering, the scattering angle θ is from θ 1 to θ 2 based on the geometric principle [13,14]. The light path described above could detect the scattering light and attenuate the interference of other light spectrum without introducing reflectance.…”

Section: Light Scattering Path and Mechanical Structurementioning

confidence: 99%

A highly sensitive in-situ turbidity sensor with low power consumption

Sun

et al. 2014

Photonic Sens

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A highly sensitive in-situ turbidity sensor with the low power consumption was proposed and evaluated in this study. To meet the practical requirements of the in-situ detection, we have designed the light scattering path, watertight mechanical structure, and ultra-weak scattering light detecting method. Experiments showed that the sensor had a sensitivity of 0.0076 FTU with the concentration range of 0 -25 FTU and the R-square of 0.9999. The sensor could withstand the water pressure in depth of 1000 m and had the low power consumption in the active mode 10.4 mA, sleep mode 65 μA with a supply voltage of 8.4 V. Southern China Sea buoy experiments indicated that the sensor could work well in the actual in-situ environment. In comparison with sensors of other companies, our sensor had relatively more comprehensive performance.

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New measurement principle and basic performance of high-sensitivity turbidimeter with two optical systems in series

Cited by 14 publications

References 4 publications

Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry

Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry

L’Etat des Ressources En Eau au Maghreb En 2009

A highly sensitive in-situ turbidity sensor with low power consumption

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