UNSPECIFIED (2006) Non-contact ultrasonic quality measurements of food products. In: 1st International Conference of CIGR Section 6, Bejing, PEOPLES R CHINA, OCT 11-14, 2004. Published in: JOURNAL OF FOOD ENGINEERING, 77 (2). pp. 239-247.

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Abstract

This paper describes the application of a non-contact ultrasonic system to food inspection, using electrostatic transducers and signal processing techniques. The system, which operates in through-transmission mode, is used to detect physiochemical changes and density variations in food. One application is to monitor coagulation processes, caused by destabilization in milk-based products. It is shown that the amplitude of the signal varies with time after the pH of such samples was lowered, resulting in destabilisation. Various types of samples of different pH values were used in order to illustrate that the air-coupled system was sensitive to such changes. Non-contact imaging has also been performed to follow this process, during which gel formation could be identified. In addition, changes in oil properties due to temperature variations have also been measured using the non-contact system. The measurements can be achieved without contact to the test samples, and thus has the potential for the rapid inspection of various types of food products. (c) 2005 Elsevier Ltd. All rights reserved.

Item Type:	Conference Item (UNSPECIFIED)
Subjects:	T Technology > TP Chemical technology T Technology > TX Home economics
Journal or Publication Title:	JOURNAL OF FOOD ENGINEERING
Publisher:	ELSEVIER SCI LTD
ISSN:	0260-8774
Date:	November 2006
Volume:	77
Number:	2
Number of Pages:	9
Page Range:	pp. 239-247
Identification Number:	10.1016/j.jfoodeng.2005.06.026
Publication Status:	Published
Title of Event:	1st International Conference of CIGR Section 6
Location of Event:	Bejing, PEOPLES R CHINA
Date(s) of Event:	OCT 11-14, 2004
URI:	http://wrap.warwick.ac.uk/id/eprint/33336

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