Tzero Research & Development LLC

Other

Stephen M Wells

Eli M Hughes

Nicholas A Wells

Systems and methods for monitoring a cheesemaking process, and for identifying certain stages of the process, are disclosed. The system includes a sonic sensor, along with a processor that will receive, from the sonic sensor, a signal that is indicative of a speed of sound in a material that is being processed in the cheesemaking process. The processor will use the speed of sound to identify a cut point in the cheesemaking process. The processor will generate a signal when the cut point is reached. Optionally, before this happens the processor also may use the speed of sound to identify a flocculation point in the cheesemaking process.

System for monitoring and displaying status of processing a dairy product

A system for detecting characteristics of a fluid includes a sonic sensor. The sonic sensor includes a transducer, a transduction surface, and an acoustically reflective pad member. The transducer may be contained within a probe body, and the transduction surface may be an element of the probe body. A stem may connect the pad member to the transduction surface. The transducer will generate pulses that are transmitted to the pad member via a fluid when the transduction surface and pad member are immersed in the fluid. The system will detect the pulses when reflected and use that data to determine a speed of sound within the fluid. The system may use the speed of sound to determine density, specific gravity and/or stiffness of the fluid. The system may use that determination to assess a level of processing activity of the fluid, such as fermentation activity.

System with sonic sensor for detection and monitoring of fluid processing characteristics

A system for monitoring processing of a fluid receives one or more characteristics of the fluid and uses those characteristics to determine specific gravity of the fluid and a level of processing activity of the fluid. The processor will cause a display device to output a dynamic representation of the specific gravity of the fluid as well as the determined level of processing activity. In some embodiments, the processing activity may include fermentation, as that of a beverage. If so, the dynamic representation of the determined level of processing activity may include a fermentation tank with a dynamically changing cavity. Displayed characteristics of the cavity will change as the determined level of the fermentation increases.

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State College, PA, United States of America

Stephen M Wells