In this work a new method is developed to control the stopping water using an ultrasonic technique. This technique allows controlling the presence of clay grains by measuring the attenuation of the ultrasonic waves. The dimension of clay grains used in this study is about 10 μm. For slurries with different weight percent of clay 1% or less, high sensitivity is gained by analyzing attenuation measurements. At high clay concentrations, sufficient sensitivity is obtained by analyzing data from a simple transmission. The experimental results show that the sound attenuation due to particles varies linearly with mass fraction.

No abstract

The design and construction of a real-time system is described with reference to applications in quality control of frying oil. This system, developed using the LabVIEW™ software, controls the ultrasonic velocity by receiving the signals backscattered by a recipient full of oil. Measurements on samples of frying oil and salad oil are described and the results of velocity measurements on a group of samples of varying frying time taken in 160 °C are reported. The new system is built around three main elements: acquiring the oil signals, automating the signals control, and several calculations to determine in real-time the phase velocity of the oil. The results obtained show the feasibility of assessing the quality of oils using ultrasonic waves through monitoring the frying process. This system can be used also to control other industry products such as the canned fish oil, milk, and the cement.

No abstract

No abstract