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http://hdl.handle.net/11455/69956| 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. | 摘要: | 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. |
URI: | http://hdl.handle.net/11455/69956 | ISSN: | 0260-8774 | DOI: | 10.1016/j.jfoodeng.2007.09.016 |
| Appears in Collections: | 期刊論文 |
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