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Remote monitoring of winery and creamery environments with a wireless sensor system

机译:使用无线传感器系统远程监控酒厂和奶油厂环境

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摘要

The dynamic and seasonal environments of fermented food facilities are largely uncharacterized and can produce rich microbial communities. These environmental changes could affect product composition, the performance of the building and the health and safety of its occupants. This work demonstrates the characterization of fermented food facilities by continuous monitoring of the environment with a wireless sensor system. The system measures multiple air parameters throughout a building and displays the sensor data graphically in real-time on any web browser-enabled device. Design emphasis was placed on ease of installation, minimal maintenance and convenient access to the data. The system is installed at five facilities, three wineries and two creameries, and enables the managers at these locations to make informed decisions based on measurements of past and current environmental conditions. Data from both types of facilities show the environmental changes as a result of the fermentation process and building operation. In particular, the release of carbon dioxide from the wine and cheese production and the building's ability to remove the carbon dioxide are analyzed. (C) 2017 Elsevier Ltd. All rights reserved.
机译:发酵食品设施的动态和季节性环境在很大程度上没有特征,可以产生丰富的微生物群落。这些环境变化可能会影响产品组成,建筑物的性能及其占用者的健康和安全。这项工作通过使用无线传感器系统对环境进行连续监控,展示了发酵食品设施的特征。该系统在整个建筑物中测量多个空气参数,并在任何支持Web浏览器的设备上实时以图形方式显示传感器数据。设计重点放在易于安装,最少的维护和对数据的方便访问上。该系统安装在五个设施,三个酿酒厂和两个乳品厂,并使这些位置的管理人员可以根据对过去和当前环境条件的测量做出明智的决策。来自这两种类型设施的数据均显示出发酵过程和建筑操作导致的环境变化。尤其是,分析了葡萄酒和奶酪生产中二氧化碳的释放以及建筑物清除二氧化碳的能力。 (C)2017 Elsevier Ltd.保留所有权利。

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