Yoghurt manufacture with temperature - and ph control

摘要

Temperature control in yoghurt manufacture by feed and removal of warmth, resistance thermometer and electrical pH metering. Heat exchange between the yoghurt and the air is controlled by balancing out differences between the thermometer voltage within this stage of the process and the voltage of an ideal value transducer. The voltage of this transducer is in effect the potential of the pH meter. Potential variation and thermometer voltage variation are amplified or stepped down to actuate uniformly on a bridge or differentiating circuit.