Ultrasound measurements to monitor the specific gravity of food batters
This paper describes the design and application of a low cost ultrasound system to monitor the specific gravity of batter as it is mixed. The quantity of air is believed to be the main factor in determining the quality of the finished product and specific gravity measurement is common for assessing...
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| Veröffentlicht in: | Journal of food engineering 2004-12, Vol.65 (3), p.317-324 |
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| container_end_page | 324 |
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| container_title | Journal of food engineering |
| container_volume | 65 |
| creator | Fox, Paul Smith, Penny Probert Sahi, Sarab |
| description | This paper describes the design and application of a low cost ultrasound system to monitor the specific gravity of batter as it is mixed. The quantity of air is believed to be the main factor in determining the quality of the finished product and specific gravity measurement is common for assessing the quality and progress of the mixing process. A probe is designed to allow measurements in reflection and the relationship of ultrasound gain to specific gravity determined theoretically and justified experimentally. Operation was conducted in pulsed mode using a nominally 2.25 MHz, 15 mm diameter transducer. The work may have application to measurements on industrial sludges in which similar material properties are observed. |
| doi_str_mv | 10.1016/j.jfoodeng.2004.01.028 |
| format | Article |
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Psychology</subject><subject>General aspects</subject><subject>mathematical models</subject><subject>Meat and meat product industries</subject><subject>model validation</subject><subject>process control</subject><subject>process monitoring</subject><subject>repeatability</subject><subject>sensors</subject><subject>Specific gravity</subject><subject>transducers (equipment)</subject><subject>ultrasonics</subject><subject>ultrasonography</subject><subject>Ultrasound</subject><subject>velocity</subject><subject>viscoelasticity</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqFkEFv1DAQhS0EEsvCXwBf4JZ0bMeJcwNVpVSqxAH2bE3t8eJVEi-2t1L_PVltEUdOc_nee6OPsfcCWgGivzq0h5CSp2XfSoCuBdGCNC_YRphBNXoY4CXbgOyhMcPQvWZvSjkAgAYpN-x2N9WMJZ0Wz2fCcso001ILr4nPaYk1ZV5_ES9HcjFEx_cZH2N94inw8yp_wFopl7fsVcCp0Lvnu2W7rzc_r781999v766_3DdOjbo2FOSg_YNAVGACyeBNr6UKxvfGmRExkEI0veiGQJ0X5DUOShPqsdfao9qyT5feY06_T1SqnWNxNE24UDoVK0EKo9bKLesvoMuplEzBHnOcMT9ZAfbszR7sX2_27M2CsKu3NfjxeQGLwylkXFws_9J6lFqIbuU-XLiAyeI-r8zuhwShAMYOhk6txOcLQauQx0jZFhdpceRjJletT_F_z_wBRYCRrg</recordid><startdate>20041201</startdate><enddate>20041201</enddate><creator>Fox, Paul</creator><creator>Smith, Penny Probert</creator><creator>Sahi, Sarab</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20041201</creationdate><title>Ultrasound measurements to monitor the specific gravity of food batters</title><author>Fox, Paul ; Smith, Penny Probert ; Sahi, Sarab</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-ef275db1aa308fe2fd86523f8d68c89aafe3aa86147fe4d1ed5a735ea59655da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Aerated foams</topic><topic>aeration</topic><topic>batters</topic><topic>Biological and medical sciences</topic><topic>Bubbles</topic><topic>calibration</topic><topic>churning</topic><topic>foaming capacity</topic><topic>foams</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>mathematical models</topic><topic>Meat and meat product industries</topic><topic>model validation</topic><topic>process control</topic><topic>process monitoring</topic><topic>repeatability</topic><topic>sensors</topic><topic>Specific gravity</topic><topic>transducers (equipment)</topic><topic>ultrasonics</topic><topic>ultrasonography</topic><topic>Ultrasound</topic><topic>velocity</topic><topic>viscoelasticity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fox, Paul</creatorcontrib><creatorcontrib>Smith, Penny Probert</creatorcontrib><creatorcontrib>Sahi, Sarab</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fox, Paul</au><au>Smith, Penny Probert</au><au>Sahi, Sarab</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasound measurements to monitor the specific gravity of food batters</atitle><jtitle>Journal of food engineering</jtitle><date>2004-12-01</date><risdate>2004</risdate><volume>65</volume><issue>3</issue><spage>317</spage><epage>324</epage><pages>317-324</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>This paper describes the design and application of a low cost ultrasound system to monitor the specific gravity of batter as it is mixed. 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| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2004-12, Vol.65 (3), p.317-324 |
| issn | 0260-8774 1873-5770 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Aerated foams aeration batters Biological and medical sciences Bubbles calibration churning foaming capacity foams Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects mathematical models Meat and meat product industries model validation process control process monitoring repeatability sensors Specific gravity transducers (equipment) ultrasonics ultrasonography Ultrasound velocity viscoelasticity |
| title | Ultrasound measurements to monitor the specific gravity of food batters |
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