Volume Measurement by Using Helmholtz Acoustic Resonance for Porous Produce and Foods -- Real-Time Measurement of Bread Dough Volume in Fermentation Process --

Takahisa Nishizu; Shozo Kawada

doi:10.4028/www.scientific.net/KEM.321-323.1151

Paper Titles

Non-Invasive Analysis of Trabecular Microstructural and Biomechanical Properties in Obese OLETF Rats
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Ultrasonic Characterization of Thermal Distribution in Vicinity for a Cylindrical Thermal Lesion in a Biological Tissue
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A Study on the External and Internal Morphology of the Mandibular First Premolar Using a Micro-CT
p.1139

Binding Inhibition Assay Using Fiber-Optic Based Biosensor for the Detection of Foodborne Pathogens
p.1145

Volume Measurement by Using Helmholtz Acoustic Resonance for Porous Produce and Foods -- Real-Time Measurement of Bread Dough Volume in Fermentation Process --
p.1151

Detection of Contaminants on Poultry Processing Plant Equipment Using Laser-Induced Fluorescence Imaging
p.1157

Detection of Metal Contaminants in Food Using High Tc SQUIDs Magnetometer
p.1163

Detection of Listeria Monocytogenes Using an Automated Fiber-Optic Biosensor: RAPTOR
p.1168

Application of the X-Ray CT Technique for NDE of Wood in Field
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Volume Measurement by Using Helmholtz Acoustic Resonance for Porous Produce and Foods -- Real-Time Measurement of Bread Dough Volume in Fermentation Process --

Abstract:

The changes in the Helmholtz resonant frequency and acoustic absorption during the rise of bread dough were investigated. The dough volume predicted by using the Helmholtz resonant frequency increased in the fermentation process; however, it was below the true volume. The apparent acoustic absorption coefficients determined by sound intensities increased when the bread dough rose. The acoustic absorption caused by the pores in the dough might decrease the resonant frequency. The increase in the dough volume should change the shape of a part of the power spectrum curve besides the spectrum peak. In order to detect such a small change, the difference spectrum between two spectra obtained at intervals of 1365.34 ms was used. The values predicted based on the frequency of the zero crossover point, such as the isosbestic point, agreed with the dough volume.