ultrasonic characterization of foods
DESCRIPTION
My talk to the Penn State student chapter of the Acoustical Society of AmericaTRANSCRIPT
Delay line Brass PlateSample
Echo 1
Echo 2
Electrical spike
Time / s
0 5 10 15 20 25 30
Sig
nal /V
-0.2
-0.1
0.0
0.1
0.2
Echo time
Echo amplitude
Electrical spike
Echo 1 Echo 2
Amplitude=f(t)
Magnitude=f(frequency)Phase=f(frequency)
Properties = f(frequency)
FFT
Magnitude Phase
Oscilloscope trace
Lab View
Ultrasonic Properties of a Fluid
Velocity (c) Attenuation ( )
amplitude (A)
distance (x)or time (t)
A = Ao e- xc = d/tc= f
0
0
Ultrasonic Measurements
are Not Interesting
Flicker: jasonr611
FOOD QUALITY
Ultrasonic property
Physical constants
Correlation
E
k2
12c
Velocity
Bulk modulus K+4/3G
(K<<G)
ic
2 f
1/”how many molecules there are per unit volume and how hard is to compress them”
Example: Position and Movement
• “The Lean-Meater can be thought of as an electronic ruler. Ultrasonic pulses sent into the animal are reflected back to the instrument from tissues of interest. The times until these echoes are received are translated into distances in mm. Measurements are non-invasive—no piercing of the skin with the consequent danger of infection. The animals are neither hurt nor irritated.”
http://www.rencocorp.com/lean-meater.htm
Position and Movement
(2)
(1)
(3)
Doppler image adapted from: L. Wang , K. L. McCarthy, M. J. McCarthy, Food Research International 37 (2004) 633–642
Example: Liquid Composition
Flicker: mikeyexists
Blending Operation
Concentration / wt%
0 10 20 30 40 50
Ult
raso
nic
vel
oci
ty /
ms-1
1500
1600
1700
1800
( Sodium chloride, ethanol, glycerol, sucrose, and tomato ketchup)
Composition Measurement by Ultrasonic Velocity
Temperature /°C
0 20 40 60 80 100
Ult
raso
nic
vel
oci
ty /
ms-1
1300
1400
1500
1600
() distilled water, () 20% sucrose solution, () corn oil, and a fine corn oil in water emulsion () =10%, () =50%.
T2T1
J. Benedito *, A. Mulet, G. Clemente, J.V. Garcıa-Perez, Food Research International 37 (2004) 595–601
Olive Oil Processing Waste
Example: Fat Melting
Flicker: dishevld
Temperaturecold hot
100% liquid
100% solidSo
lid F
at C
on
ten
tBrittle solid
Hard solid
Liquid
Spreadable solid
0% 20%
(McClements and Povey, 1987)
Tristearin, tripalmitin or mixtures in paraffin oil, 25°C, 1 MHz
1 1.3 msd
dc
Temp /oC
0 10 20 30 40 50 60
Ve
locity
/ms
-1
1200
1400
1600
1800
2000
2200
Chocolate
Example: Particle Sizing
Flicker: bitzi ☂ ion-bogdan dumitrescu
Diameter / m
0.1 1 10
Fre
qu
en
cy /
%
0
5
10
15
20
25
30
35
Emulsion 1
Emulsion 3
Emulsion 5
Fig. 1
Compression Compression Compression
Scattering Mechanisms in Emulsions
log rf0.5
-7 -6 -5 -4 -3 -2 -1 0 1 2 3
c /
ms
-1
1430
1440
1450
1460
Np
0.00
0.01
0.02
0.03
Scattering from an Emulsion
f /MHz
0 1 2 3 4 5 6
c /
ms
-1
1460
1465
1470
1475
1480
Fig. 4a
f /MHz
0 1 2 3 4 5 6
/N
pm
-1
10
20
30
40
50
60
70
80
90
Fig. 4bVelocity Spectra Attenuation Spectra
Dukhin AS, Goetz PJ, Advances in Colloid and Interface Science 92 (1-3): 73-132, 2001
Particle Size Analysis
Concentrated dispersion characterization
Dispersion Technology Inc DT-1200
Flicker: Charlie P Barker
Viscosity
Impedance Measurements
2
12
2
12
)(
)(
ZZ
ZZ
I
IR
i
r
cz
Reflection coefficient is a measure of acoustic dissimilarity
Ultrasonic Viscometry
/ Pa.s
0.01 0.1 1 10 100
Norm
aliz
ed u
ltra
sonic
ref
lect
ance
0.94
0.96
0.98
1.00s20
s60
s200
s600
s2000
Advantages
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