Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves

Mert B., Campanella O. H.

JOURNAL OF FOOD ENGINEERING, cilt.79, sa.2, ss.546-552, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 79 Sayı: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2006.01.080
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.546-552
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The attenuation of the sound energy produced by a liquid contained in a cylindrical shaped container depends on the liquid's viscosity, the sound frequency, and the tube wall thickness. By measuring the acoustic impedance caused by the interaction of sound waves moving in a system composed of a liquid material in a cylindrical shaped container information about the viscosity of the liquid material was obtained. Impedance measurements can also provide sound velocity in the liquid medium as another important physical characteristic of the sample.