Using a pulse reflection technique an ultrasonic system has been developed to monitor in situ the coagulation process of rennetted milk. The velocity and attenuation of ultrasonic waves through coagulating milk were continuously monitored. The observed changes in ultrasonic velocity during coagulation were used to predict the coagulation time. The coagulation time is indicative of the transition from the enzymatic phase to the physicochemical phase. The determination of coagulation time has a decisive role in determining the qualities of the end product in cheesemaking.

The performance of unhydrogenated soybean oil (USBO) and partially hydrogenated soybean oil (PHSBO) was evaluated by comparing their frying stability. Ultrasonic velocity was used to evaluate the oils. Measurements of free fatty acids (FFA) and total polar compounds (TPC) are typical indexes of oil degradation. Oils were heated at 180 °C for periods of 8 h per day for 4 consecutive days. The results from the ultrasonic analyses show different influences of thermo-oxidation on USBO and PHSBO. The ultrasonic measurements had strong correlations with chemical changes. Consequently, the ultrasonic method is useful to obtain information on the quality of the used frying oils.<br><br>La eficacia de aceites de soja sin hidrogenar (USBO) y aceites de soja parcialmente hidrogenado (PHSBO) fue evaluada por comparación de sus estabilidades de fritura. La velocidad ultrasónica fue usada para evaluar los aceites. La medida de ácidos grasos libres (FFA) y compuestos polares (TPC) son típicos índices de degradación de aceites. Los aceites fueron calentados a 180 °C en periodos de 8 h por día durante 4 días consecutivos. Los resultados del análisis ultrasónico muestran diferentes influencias de termooxidación en USBO y PHSBO. Las medidas ultrasónicas tuvieron una fuerte correlación con cambios químicos. Consecuentemente, el método ultrasónico es útil para obtener información en la calidad de aceites de fritura usados

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A non-invasive ultrasonic method was used to control the change in physical properties of milk gel and the syneresis, which is an essential step in the manufacture of cheese. The velocity and the attenuation were recorded for ten hours. They provide a good indicator of syneresis occurring. The firmness of the milk gel increases with the variation in velocity (ΔV). The effects of the temperature, calcium chloride and rennet concentration on the syneresis were studied.

This work concerns monitoring the polymerization of an epoxy resin and its hardener. An ultrasonic pulse echo technique was used to monitor the attenuation, the phase velocity, and the acoustic impedance of the resin as a function of time. The first two parameters give information about the average state of the hardening of the resin itself. The third parameter, acoustic impedance, indicates the state of the hardening of the resin at the interface with the vessel. These parameters are determined from spectral properties of echoes extracted from the experimental echo waveforms. Experiments were made for different proportions of hardener and allowed a determination of the best mixture (10% of hardener) that corresponds to the manufacturer's recommended value. Analysis of the results shows a progressive hardening from the center of the resin toward the walls of the vessel.