Applied Experimental Design Method to Analyze Ultrasonic Enhanced Yeast Fermentation Process in Bread Powders

• Main Authors: Huan-Yi Chang, 張奐逸
• Other Authors: Fuh-Liang Wen
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/71051321717847834913

碩士 === 聖約翰科技大學 === 自動化及機電整合研究所 === 101 === The purpose of the research paper is going to develop an experimental platform for the promoting rate of the yeast fermentation process mixed with bread powders in a petri dish, avoiding electromagnetic interference, laminating mechanism design and cost reduction. Hence, a Langevin vibrator or a CTMM thin-disc ultrasonic actuator was developed as actuating driver offered an ultrasonic disturb (vibrating) source. There are several expected adjustable parameters for the fermentation process. Especially, the method of experimental design was used to the designed parameters for discussing the combined effects of the integration of ultrasonic vibrating onto yeast effect for bread fermentation process. Applying the same concept, perhaps the tissue engineering in the rebuilt cartilage for the smaller ears needs the healthy flow of cell supernatant with nutrient solution during the cell culture process, and in the future, chondrocytes might not be grown on an extracellular matrix adhered to an artificial scaffold within a proliferating servomechanisms which are usually made from Japan or Germany; however, this kind of mechanism has an unhealthful problem in cell proliferating system, and its cost is much higher to demand driving elements with precise dimensions to avoid the unbalance rate of death and growth during cell proliferations.