NDLI: Ultrasound measurements for determining rheological properties of flour-water systems

Content Provider	IEEE Xplore Digital Library
Author	Salazar, J. Alava, J.M. Sahi, S.S. Turo, A. Chavez, J.A. Garcia, M.J.
Copyright Year	2002
Description	Author affiliation: Dept. of Electron. Eng., Polytech. Univ. of Catalonia, Barcelona, Spain (Salazar, J.)
Abstract	Automation of the food industry requires fast and reliable measurements of the physical properties of materials during processing. The mixture of wheat flour, water, yeast and other ingredients produces a dough with specific viscoelastic characteristics capable of retaining gas and producing aerated goods. Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provides a nondestructive, rapid and low cost technique for the measurement of physical food characteristics. In this work, the rheological properties of dough are investigated using ultrasonic techniques. The measurements are correlated with dough quality tests. A common protocol for dough preparation is used for each type of measurement. Experimental results on different flour quality, water content and dough processing are presented. The relationship between measured ultrasonic parameters and final product quality is discussed.
Sponsorship	Ultransonics Ferroelectr., & Frequency Control Soc
Starting Page	877
Ending Page	880
File Size	137044
Page Count	4
File Format	PDF
ISBN	0780375823
ISSN	10510117
DOI	10.1109/ULTSYM.2002.1193537
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2002-10-08
Publisher Place	Germany
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Ultrasonic imaging Ultrasonic variables measurement Rheology Testing Automation Food industry Materials reliability Water Fungi Viscosity
Content Type	Text
Resource Type	Article

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