Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2005-3-21
pubmed:abstractText
It has been known for a long time that acoustic measurements offer some unique features for characterizing liquid food products in their intact state, without any preparation or destruction of the product sample. Acoustic characterization can yield information about fat content, droplet size distribution, and kinetics of product variation with time. Furthermore, acoustic methods are very attractive for on-line process control. This paper addresses several questions: Why does ultrasound attenuate when propagating through a heterogeneous system? What properties of dairy products can be extracted from such ultrasound measurements? Which measurement is better for product characterization: attenuation or sound speed? What measurement precision is required to adequately characterize product properties? What frequency range is of most value for determining these product properties?It is possible to provide answers to many of these questions using experimental data, thereby avoiding, for the moment, any complex mathematical analysis. We present several applications of acoustic spectroscopy for characterizing dairy products, including characterization of the fat content in a wide variety of dairy products; calculation of the fat droplet size distribution in milk without dilution; and calculation of water droplet size in butter, without dilution or melting.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0022-0302
pubmed:author
pubmed:issnType
Print
pubmed:volume
88
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1320-34
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Use of ultrasound for characterizing dairy products.
pubmed:affiliation
Dispersion Technology, Inc., 364 Adams Street, New York, NY 10507, USA. adukhin@dispersion.com
pubmed:publicationType
Journal Article