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, vol.79, no.2, pp.546-552, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 79 Issue: 2
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jfoodeng.2006.01.080
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.546-552
  • Middle East Technical University Affiliated: Yes

Abstract

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.