Journal
JOURNAL OF FOOD ENGINEERING
Volume 86, Issue 1, Pages 84-90Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2007.09.016
Keywords
orange juice; sugar content; viscosity; ultrasonic velocity; power attenuation
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This paper describes the application of a non-contact ultrasonic system to measure the sugar content and viscosity of reconstituted orange juice. The system, which operates in either pulse-echo (PE) or transmission-through (TT) mode, detects the above two factors using responsive velocity of ultrasound and power attenuation. Experimental results of both modes show that the power attenuation is ineffective for such a purpose, and that the velocity of ultrasound tends to respond linearly to sugar content and exponentially to viscosity. The velocity exhibits a high linear correlation with Brix in orange juice, r = 0.994 in PE mode. (c) 2007 Elsevier Ltd. All rights reserved.
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