Paper Title:
On-Line Monitoring of Yogurt Fermentation Using Acoustic Impedance Method
  Abstract

A non-contact ultrasonic system to monitor the yogurt fermentation process through a stainless steel reactor wall is described. During the process, the acoustic impedance was determined by using multiple reflections of ultrasound within the stainless steel wall. Thus, the wall was part of the measurement system. By basing on measurement multiple reflections, the instrument sensitivity is increased by the power of the reflection coefficient. Experimental results show that the acoustic impedance changes continuously while pH declines. It is very useful, especially on production scale for yogurt that the acoustic impedance measurement does not demand a liquid transparent to ultrasound. Also, this noncontact sensing method can reduce the risk of food contamination from measuring instrument, and contribute to hygienization for food manufacture industries.

  Info
Periodical
Chapter
Chapter 3: Engineering Design Theory and Methodology
Edited by
Di Zheng, Yiqiang Wang, Yi-Min Deng, Aibing Yu and Weihua Li
Pages
737-742
DOI
10.4028/www.scientific.net/AMM.101-102.737
Citation
R. F. Meng, J. W. Zhou, X. Q. Ye, D. H. Liu, "On-Line Monitoring of Yogurt Fermentation Using Acoustic Impedance Method", Applied Mechanics and Materials, Vols. 101-102, pp. 737-742, 2012
Online since
September 2011
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$32.00
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