Design of low-frequency ultrasonic sensors ...
Type de document :
Autre communication scientifique (congrès sans actes - poster - séminaire...): Communication dans un congrès avec actes
Titre :
Design of low-frequency ultrasonic sensors for the analysis of the draining stage of cheese production
Auteur(s) :
Nassar, Georges [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Sabra, M.N. [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Lefebvre, Fabrice [Auteur]
Toubal, Malika [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Nongaillard, Bertrand [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Noël, Yolande [Auteur]
Délégation au Partenariat avec les Entreprises – DPE [DPE]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Sabra, M.N. [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Lefebvre, Fabrice [Auteur]
Toubal, Malika [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Nongaillard, Bertrand [Auteur]
Institut d’Électronique, de Microélectronique et de Nanotechnologie - UMR 8520 [IEMN]
Noël, Yolande [Auteur]
Délégation au Partenariat avec les Entreprises – DPE [DPE]
Titre de la manifestation scientifique :
Proceedings of the 2005 Joint World Congress on Ultrasonics/Ultrasonics International, WCU/UI'05
Ville :
Beijing
Pays :
Chine
Date de début de la manifestation scientifique :
2005-08-29
Date de publication :
2005
Mot(s)-clé(s) en anglais :
Cheese characterization
Cohesion
Ultrasonic
Cohesion
Ultrasonic
Discipline(s) HAL :
Sciences du Vivant [q-bio]
Résumé en anglais : [en]
This work presents a new ultrasonic system with a transmission mode in the 100-200 kHz frequency range. The system, composed of ultrasonic point sources, is used to monitor the mechanical properties of cheese during the ...
Lire la suite >This work presents a new ultrasonic system with a transmission mode in the 100-200 kHz frequency range. The system, composed of ultrasonic point sources, is used to monitor the mechanical properties of cheese during the early phases of production. First, our specialized sensor system is presented, and then the results obtained with the system model are compared to the results of actual experiments using the system to monitor the evolution of the medium during draining. The results of a rheological compliance test and shock pulse ultrasonic amplitude measurements agree and correspond quite accurately to the mechanical properties of the evolving physical state of the medium. This method could be used in the future to study the effect on the final cheese quality of the process parameters that interfere with cheese grain consolidation during the draining process.Lire moins >
Lire la suite >This work presents a new ultrasonic system with a transmission mode in the 100-200 kHz frequency range. The system, composed of ultrasonic point sources, is used to monitor the mechanical properties of cheese during the early phases of production. First, our specialized sensor system is presented, and then the results obtained with the system model are compared to the results of actual experiments using the system to monitor the evolution of the medium during draining. The results of a rheological compliance test and shock pulse ultrasonic amplitude measurements agree and correspond quite accurately to the mechanical properties of the evolving physical state of the medium. This method could be used in the future to study the effect on the final cheese quality of the process parameters that interfere with cheese grain consolidation during the draining process.Lire moins >
Langue :
Anglais
Comité de lecture :
Oui
Audience :
Non spécifiée
Vulgarisation :
Non
Source :
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