Ultrasonic analysis of edible fats and oils

McClements, David Julian; Povey, M. J. W.

doi:10.1016/0041-624x(92)90094-3

Cited by 85 publications

(55 citation statements)

References 26 publications

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“…As shown in In order to measure the speed of sound in the fuel samples, the pulse echo technique was used [50][51][52][53][54][55][56]. A pressure vessel with a piston and cylinder assembly for raising the pressure was fabricated and an ultrasonic transducer was located at the bottom of the vessel as shown in Figure 3 The first echo was a stationary echo with a fixed time delay from the zero trigger event.…”

Section: Density and Speed Of Sound Measurementsmentioning

confidence: 99%

Investigation of oxides of nitrogen emissions from biodiesel-fueled engines

Tat

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Section: Density and Speed Of Sound Measurementsmentioning

confidence: 99%

Investigation of oxides of nitrogen emissions from biodiesel-fueled engines

Tat

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“…Edible oils occupy an important position in the human diet because of its nutritive value and also because of its organoleptic and rheological properties [1]. Acoustic spectroscopy is increasingly being used to characterise oils and fats due to its many advantages.…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasonic analysis is a useful technique to characterize and determine many physico-chemical properties of oil and other food component mainly because it is a non-invasive, non-destructive, easy and accurate technique. It can be used 'on-line or off-line' and also works for opaque food objects where characterising food on visual methods can be difficult [1].…”

Section: Introductionmentioning

confidence: 99%

Temperature Dependence of Bulk Viscosity in Edible Oils using Acoustic Spectroscopy

Sun¹,

Ghosh²,

Holmes³

et al. 2017

J Food Process Technol

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When ultrasound waves are applied to a compressible Newtonian fluid, bulk viscosity plays an important parameter to cause attenuation. Ultrasound spectroscopy is an important technique to characterise and determine the physico-chemical properties of many food components because it is a non-invasive, non-destructive, easy and accurate technique. The aim of this study was to find the bulk viscosity of three brands of sunflower and extra-virgin olive oil by using the Navier's-Stoke equation across a temperature range of 5°C to 40°C and to test the hypothesis that there is a significant difference in the value of bulk viscosity between the different brands of sunflower and olive oil used. The value of bulk viscosity was not found to be constant over the operating frequency range of 12-100 MHz, which suggested edible oils are non-Newtonian fluids. Also, no significant statistical difference of bulk viscosity values was found between different brands of the same oil (p ≥ 0.05). This shows bulk viscosity is not affected by small compositional variations. Acoustic spectroscopy is increasingly being used to characterise food materials. More studies on bulk viscosity must be employed in order to be able to utilise this technology to its full strength.

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“…It is used to measure the fat content of animals and humans non-invasively by analyzing the ultrasonic properties of the material. Continuous improvement of ultrasound technology has spread the application of ultrasound not only to the medical field but also to manufacturing industries and food industries [1][2][3][4][5][6]. Ultrasound technology is now widely acknowledged as a tool that can be used as a non-invasive technology to enable the assessment of carcass and live animal quality without damaging the samples.…”

Section: Introductionmentioning

confidence: 99%

Adjusting Time of Flight in Ultrasound B-mode Imaging for Accurate Measurement of Fat using Image Segmentation Technique

Buniyamin

Halim

2017

J. ICT Res. Appl.

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Abstract. This research attempted to measure chicken intramuscular fat content using improved ultrasound B-mode images and image segmentation. Adapted Bmode imaging is proposed to increase the positioning accuracy of B-mode images with the objective to correct the phase error due to the use of predetermined ultrasonic velocity in conventional B-mode imaging. The predetermined velocity is replaced by actual velocity measured using A-mode imaging. The positioning accuracy of adapted and conventional B-mode imaging was validated using 144 chicken samples. The adapted B-mode image had better positioning accuracy compared to a conventional B-mode image since the method used was able to detect the thickness of the chicken sample with a lower mean difference (0.036±0.034mm vs. 0.113±0.010). Both methods were then applied for measurement of intramuscular fat content. The histogram mean and the percentage of fat pixels were the B-mode image characteristics that were extracted and their correlation with the fat content, measured using the Soxhlet method, was analyzed. The properties of the adapted B-mode images correlated better with the Soxhlet-measured fat content compared to the properties of the conventional B-mode images as reflected in the correlation coefficient, r, for the histogram mean (0.357 vs. 0.129) and the percentage of fat pixels (0.406 vs. 0.289). The results indicate the potential of using ultrasound adapted B-mode imaging to measure chicken intramuscular fat.

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Ultrasonic analysis of edible fats and oils

Cited by 85 publications

References 26 publications

Investigation of oxides of nitrogen emissions from biodiesel-fueled engines

Investigation of oxides of nitrogen emissions from biodiesel-fueled engines

Temperature Dependence of Bulk Viscosity in Edible Oils using Acoustic Spectroscopy

Adjusting Time of Flight in Ultrasound B-mode Imaging for Accurate Measurement of Fat using Image Segmentation Technique

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