Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: A systematic frequency selection

Khorshidi, Ali Salimi; Thandapilly, Sijo Joseph; Ames, Nancy

doi:10.1016/j.jcs.2018.06.011

Cited by 6 publications

(2 citation statements)

References 21 publications

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“…Understanding the sensitivity of ultrasonic-acoustic system on water content measurement and mixing work input, the feasibility of the acoustic system in characterizing flour and dough was also performed by Khorshidi et al (2018). However, the system developed in the above work measured rheological values with good signal for flour thickness of 2 mm or less only as samples with thickness above 2 mm had an increased rate of air bubble formation hindering the signals from reaching the sample.…”

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confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

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Section: )mentioning

confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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“…The use of ultrasonic-based measurements for solid dough compounds is already wellestablished [18]. It is already possible to measure wheat quality [19] and the precise composition of wheat-flour-water doughs [20] using ultrasonic methods. The influence of the properties of bread dough during mixing [20][21][22] and fermentation [23,24] as detected by ultrasonic signals has been shown.…”

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confidence: 99%

Ultrasonic Wave Mode-Based Application for Contactless Density Measurement of Highly Aerated Batters

Metzenmacher

Geier

Becker

2023

Foods

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An ultrasonic wave mode-based method for density measurement in highly foamed batters was developed. Therefore, a non-contact ultrasonic sensor system was designed to generate signals for batch-wise processes. An ultrasonic sensor, containing a piezoelectric ceramic at the fundamental longitudinal frequency of 2 MHz, was used to take impedance measurements in pulse-echo mode. The ultrasonic signals were processed and analysed wave-mode wise, using a feature-driven approach. The measurements were carried out for different mixing times within a container, with the attached ultrasonic sensor. Within the biscuit batter, the change to the ultrasonic signals caused by density changes during the batter-mixing process was monitored (R2 = 0.96). The density range detected by the sensor ranges between 500 g/L and 1000 g/L. The ultrasonic sensor system developed also shows a reasonable level of accuracy for the measurements of biscuit batter variations (R2 > 0.94). The main benefit of this novel technique, which comprises multiple wave modes for signal features and combines these features with the relevant process parameters, leads to a more robust system as regards to multiple interference factors.

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