Non-destructive measurement of outer crust formation in dry sausage using ultrasound technique

Autor:	E. Tuboly, Klára Pásztor-Huszár, László Friedrich, Cs. Balla, Cs. Vén
Rok vydání:	2012
Předmět:	Propagation time Materials science integumentary system business.industry Attenuation Ultrasound food and beverages Humidity Mineralogy Crust Ultrasonic sensor Texture (crystalline) skin and connective tissue diseases business Water content Food Science
Zdroj:	Acta Alimentaria. 41:152-160
ISSN:	1588-2535 0139-3006
DOI:	10.1556/aalim.41.2012.2.2
Popis:	Water content of dry sausages may decrease due to improper ripening and storage as well. As a consequence, an outer crust appears on the surface of the products. The aim of the industry is either to eliminate the presence of outer crust, or decrease its occurrence. The thickness of outer crust can be estimated by non-destructive ultrasound technique. As the propagation time and attenuation of ultrasonic waves vary in the materials with different water content, the thickness of outer crust and the normal texture, respectively, can be estimated on the basis of these characteristics. The propagation and attenuation values are typical for the given layers. Thus, by measuring total attenuation and total width of the product, the thickness of outer crust can be calculated by means of the velocity and attenuation coefficients of ultrasonic waves. Results of this non-destructive measurement may support the proper adjustment of ripening and storage parameters such as temperature and humidity.
Databáze:	OpenAIRE
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