Abstract: The present invention is a manufacturing method for producing fermentation products using a fermentation vessel, including steps of: preparing a fermentation vessel and a sensor, introducing liquid into the fermentation vessel, and operating the fermentation vessel in which properties of liquid in the fermentation vessel are measured to adjust operating conditions; wherein the sensor device has a sensor for measuring liquid properties and a sensor cover body; a bottom permeable portion for passing liquid and crystals in the liquid is disposed on the bottom surface of the cover body, and a top permeable portion for passing liquid and crystals in the liquid is disposed on the top surface of the cover body; micropores are respectively formed in the bottom permeable portion and the top permeable portion; and micropores disposed in the top permeable portion are the same or larger than micropores disposed in the top permeable portion.

Abstract: Provided is a sensor cover and a sensor apparatus including the same. The present invention is a cover (10) for a sensor for measuring properties of a solution in which gas bubbles are mixed, and has a cover main body (14) disposed to surround a sensor (12), wherein a lower transmitting portion for passing solution (14a) is disposed on at least a part of the surface of the bottom side of this cover main body (14), an upper transmitting portion for passing solution (14b) is disposed on at least a part of the upper surface of the cover main body (14), many fine holes for passing solution are formed on the lower and upper transmitting portions, and the diameter of fine holes placed on the lower transmitting portion (14a) is formed to be smaller than the diameter of the fine holes placed on the upper transmitting portion (14b).

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.