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Ultrasonic propagation and thermal changes during milk gelation processes

AuthorsElvira Segura, Luis; Resa López, Pablo Ismael ; Montero de Espinosa Freijo, Francisco
Dairy products
Gelation process
Ultrasonic measurement technique
Propagation parameters
Temperature monitoring
Quality control
Issue DateSep-2002
PublisherSociedad Española de Acústica
CitationForum Acusticum Sevilla 2002. Ultrasonics ; ULT-05-006-IP
AbstractAn ultrasonic measurement technique for gelation monitoring of dairy products is presented in this work. An ultrasonic pulse is emitted and received after travelling through the milk during two different processes: rennet coagulation and yoghurt formation. Changes of the ultrasonic propagation parameters containing information about the milk gelation process are reported. The temperature changes during gelation were also measured and its influence over the ultrasonic propagation was evaluated. This non-invasive and real-time measurement technique appears as an interesting method for quality control in the dairy industry.
Description6 pages, 6 figures.-- PACS nr.: 43.35.Bf, 43.35.Zc.-- Communication presented at: Forum Acusticum Sevilla 2002 (Sevilla, Spain, 16-20 Sep 2002), comprising: 3rd European Congress on Acoustics; XXXIII Spanish Congress on Acoustics (TecniAcústica 2002); European and Japanese Symposium on Acoustics; 3rd Iberian Congress on Acoustics.-- Special issue of the journal Revista de Acústica, Vol. XXXIII, year 2002.
Publisher version (URL)http://www.sea-acustica.es/Sevilla02/ult05006.pdf
Appears in Collections:(IA) Comunicaciones congresos
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