Ultrasonic sensors forthe food industry

Coupland, John N.; Saggin, Raffaella

doi:10.1016/s1043-4526(03)45004-3

Cited by 13 publications

(17 citation statements)

References 131 publications

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“…Taking these results into account, a unique equation can be derived describing the relationship between v and SFC. The global equation obtained is: v = 2.601 SFC + 1433.0 [1] The SE in the y-intercept is ±16.48 and in the slope is ±0.7160. However, a one-way ANOVA test of the slopes and the y-intercepts of Table 3, made to compare differences between samples, showed that they were significantly different.…”

Section: Resultsmentioning

confidence: 99%

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In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

Martini

Bertoli

Herrera

et al. 2005

J Americ Oil Chem Soc

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An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [~20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r 2 > 0.9) in a linear fashion (v = 2.601 SFC + 1433.0).Paper no. J10957 in JAOCS 82, 305-312 (May 2005). KEY WORDS:Full width half maximum, integrated response, p-NMR, solid fat content, time of flight, ultrasonic velocity.Sensing and measurement of food properties is crucial to the improvement of the quality of food and profitability of food manufacturing operations. Instrumental measurements can reduce the dependence on time-consuming chemical and sensory analysis. Measurements should provide some information about the food (e.g., temperature, composition, structure, concentration) that will be useful in controlling final product quality. The response time is crucial, so although laboratory tests on finished product are valuable, measurements made on-line of the freshly made or in-process foods are better. On-line sensors used in the food industry must also be inexpensive and robust to survive in the frequently hot and wet environment of a food-processing plant. The technique should also be both nondestructive and amenable to hygienic design principles (ideally, noninvasive). It should also provide a relatively simple output to an operator or an automated control system (1). Ultrasonic technology has advantages over many techniques because it can be applied to systems that are optically opaque, concentrated, and electrically nonconducting. In addition, ultrasonic measurements are rapid and precise, are nondestructive and noninvasive, can be fully automated, are nonhazardous, and are particularly suitable for on-line monitoring.Ultrasound techniques exploit the interaction of high-frequency sound with matter to generate information about material physicochemical properties. Such techniques have been established and used in numerous fields such as medicine, oceanography, and materials science. A number of publications have demonstrated the usefulness of ultrasound in food research, including particle size determination, creaming, crystallization, and aggregation phenomena in emulsions (2,3). Ultrasound also has been used to characterize the rheological behavior of solid fat dispersions and xanthan/sucrose mixtures (4,5) and to calculate the percentage of frozen material in foods...

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Section: Resultsmentioning

confidence: 99%

“…The technique should also be both nondestructive and amenable to hygienic design principles (ideally, noninvasive). It should also provide a relatively simple output to an operator or an automated control system (1).…”

mentioning

confidence: 99%

In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

Martini

Bertoli

Herrera

et al. 2005

J Americ Oil Chem Soc

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“…The velocity data were modeled using the well-established Urick equation (7): [1] where c is the ultrasonic velocity in the media and ρ j , κ j , and φ j are, respectively, the density, adiabatic compressibility (κ = 1/c 2 ρ), and volume fraction of phase j. In this specific system, two phases were present: Solid fat crystals were The solid lines in Figure 4A correspond to the Urick calculations based on the mean and upper and lower limits (i.e., ±SD) of the physical constants used.…”

Section: Resultsmentioning

confidence: 99%

“…Among these, low-intensity ultrasound has demonstrated great potential. Low-powered ultrasound is ideal for sensing applications, as the material oscillations that constitute the wave are dependent on, but nondestructive of, the bonds of the material through which it passes (1). The material vibrations may occur either in the direction of sound propagation (longitudinal ultrasound) or normal to it (shear ultrasound).…”

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Shear and longitudinal ultrasonic measurements of solid fat dispersions

Saggin

Coupland

2004

J Americ Oil Chem Soc

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Dispersions of coating fat in corn oil (2.5-12.5 wt%) were prepared following two different protocols: Type A dispersions had an average crystal size of 30-36 µm, whereas type B dispersions were less than 1 µm. In both dispersions the fat crystals were aggregated into larger structures (up to 80 µm). The longitudinal ultrasonic properties (i.e., velocity, attenuation, and reflectance) were linearly related to the solid fat content, but only attenuation was sensitive to the different microstructures. The velocity and reflectance measurements were modeled using the Urick equation. Shear ultrasonic reflectance and oscillatory viscometry were used to measure the dynamic viscosity of all dispersions. According to both methods, type B samples were always more viscous than type A at a similar solids content. The correlation between the two techniques was good (r 2 > 0.99), but the numeric agreement was different for both systems.

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