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Characterization of food systems by ...

Saggin, Raffaella.

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Characterization of food systems by ultrasonic reflectance measurements.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Characterization of food systems by ultrasonic reflectance measurements./
作者:	Saggin, Raffaella.
面頁冊數:	233 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3008.
Contained By:	Dissertation Abstracts International64-07B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3097039

Characterization of food systems by ultrasonic reflectance measurements.
Saggin, Raffaella.

Characterization of food systems by ultrasonic reflectance measurements. - 233 p.

Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3008.

Thesis (Ph.D.)--The Pennsylvania State University, 2003.

The need for efficient control of process parameters has prompted researchers to develop a wide range of on-line sensors. Among the techniques used, low-intensity ultrasound meets most of the requirements for an on-line and non-destructive sensor. Conventional ultrasonic methods involve velocity and attenuation. Techniques to measure these parameters have been implemented at a laboratory scale and on-line in pipes and tanks with controllable geometry. However, difficulties have been encountered in working with irregular and large shapes and with attenuating materials. In this work, ultrasonic reflectance was used to overcome some of the current limitations of ultrasonic techniques and develop ways to practically measure the physical properties of foods during manufacturing. Measuring the reflectance at an interface between the ultrasonic transducer and the sample would eliminate the constraints of a known and limited pathlength and allow measurements with highly attenuating materials.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of food systems by ultrasonic reflectance measurements.
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100 1 $a Saggin, Raffaella. $3 1943243
245 1 0 $a Characterization of food systems by ultrasonic reflectance measurements.
300 $a 233 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3008.
500 $a Adviser: J. N. Coupland.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2003.
520 $a The need for efficient control of process parameters has prompted researchers to develop a wide range of on-line sensors. Among the techniques used, low-intensity ultrasound meets most of the requirements for an on-line and non-destructive sensor. Conventional ultrasonic methods involve velocity and attenuation. Techniques to measure these parameters have been implemented at a laboratory scale and on-line in pipes and tanks with controllable geometry. However, difficulties have been encountered in working with irregular and large shapes and with attenuating materials. In this work, ultrasonic reflectance was used to overcome some of the current limitations of ultrasonic techniques and develop ways to practically measure the physical properties of foods during manufacturing. Measuring the reflectance at an interface between the ultrasonic transducer and the sample would eliminate the constraints of a known and limited pathlength and allow measurements with highly attenuating materials.
520 $a The acoustic impedance of the transducer delay line was found to be optimal at 5.55 MRay1 and a self-calibration system based on two delay line materials in series was proposed as a potential internal calibration.
520 $a Longitudinal ultrasonic reflectance is strictly related to the bulk modulus and density of materials; therefore, it is used to measure composition. For simple solutions, the correlation between theoretical and measured reflectance was high thus indicating that the surface measurements by reflectance were representative of the bulk. Ultrasonic reflectance was also linearly correlated with the solid fat content of fat dispersions of coating fat (CCF) and cocoa butter (CB) and this observation was used to monitor the tempering of chocolate. The dissolution kinetics of different sugars at different temperatures was successfully monitored by ultrasonic reflectance.
520 $a Shear ultrasonic reflectance is related to the shear modulus of a fluid and this approach was used to measure the dynamic viscosity of Newtonian and non-Newtonian fluids. For the Newtonian fluids, there was a good correlation (r<super>2</super> > 0.97) between the dynamic viscosity by ultrasound and the viscosity by conventional oscillatory viscometry but the numerical agreement was poor. The rheological behavior and the numerical correlation between ultrasonic shear reflectance and oscillatory viscometry were explained in terms of the Maxwell glass transition frequency.
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650 4 $a Agriculture, Food Science and Technology. $3 1017813
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790 1 0 $a Coupland, J. N., $e advisor
790 $a 0176
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3097039