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標題: Evaluation of ultrasonic propagation to measure sugar content and viscosity of reconstituted orange juice
作者: Kuo, F.J.
Sheng, C.T.
Ting, C.H.
關鍵字: orange juice;sugar content;viscosity;ultrasonic velocity;power;attenuation;velocimetry;fruit
Project: Journal of Food Engineering
期刊/報告no:: Journal of Food Engineering, Volume 86, Issue 1, Page(s) 84-90.
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.
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2007.09.016
Appears in Collections:期刊論文

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