Ultrasonic and acoustic investigation of ...
Document type :
Compte-rendu et recension critique d'ouvrage
Title :
Ultrasonic and acoustic investigation of cheese matrix at the beginning and the end of ripening period
Author(s) :
Nassar, Georges [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Lefebvre, Fabrice [Auteur]
Skaf, A. [Auteur]
Carlier, Julien [Auteur]
Matériaux et Acoustiques pour MIcro et NAno systèmes intégrés - IEMN [MAMINA - IEMN]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Nongaillard, Bertrand [Auteur]
Noel, Y. [Auteur]

Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Lefebvre, Fabrice [Auteur]

Skaf, A. [Auteur]
Carlier, Julien [Auteur]

Matériaux et Acoustiques pour MIcro et NAno systèmes intégrés - IEMN [MAMINA - IEMN]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Nongaillard, Bertrand [Auteur]

Noel, Y. [Auteur]
Journal title :
Journal of Food Engineering
Pages :
1-13
Publisher :
Elsevier
Publication date :
2010
ISSN :
0260-8774
English keyword(s) :
Acoustic
Cheese making
Scattering
Ultrasound
Viscoeleasticity
Cheese making
Scattering
Ultrasound
Viscoeleasticity
HAL domain(s) :
Sciences de l'ingénieur [physics]
English abstract : [en]
In this paper, a low frequency, dry contact, ultrasonic technique devoted to the study and characterization of cheeses at the beginning and the end of ripening period is investigated. For compact or weakly opened matrix ...
Show more >In this paper, a low frequency, dry contact, ultrasonic technique devoted to the study and characterization of cheeses at the beginning and the end of ripening period is investigated. For compact or weakly opened matrix found in the early step of cheese making, ultrasonic velocity is indicated to represent the viscoelastic properties of the matrix. But, limitations occur in the use of ultrasound especially for mature cheeses which present very high degrees of opening. As ultrasound becomes no longer usable, a tap-test acoustic technique has been developed and employed for cheese classification. A good correlation between ultrasonic data and tap-test data is shown.Show less >
Show more >In this paper, a low frequency, dry contact, ultrasonic technique devoted to the study and characterization of cheeses at the beginning and the end of ripening period is investigated. For compact or weakly opened matrix found in the early step of cheese making, ultrasonic velocity is indicated to represent the viscoelastic properties of the matrix. But, limitations occur in the use of ultrasound especially for mature cheeses which present very high degrees of opening. As ultrasound becomes no longer usable, a tap-test acoustic technique has been developed and employed for cheese classification. A good correlation between ultrasonic data and tap-test data is shown.Show less >
Language :
Anglais
Popular science :
Non
Source :
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