Characterization of the syneresis and the firmness of the milk gel using an ultrasonic technique

Taifi, N.; Bakkali, F.; Faiz, Bouazza; Moudden, Ali; Mazé, G.; Décultot, Dominique

doi:10.1088/0957-0233/17/2/008

Cited by 28 publications

(21 citation statements)

References 17 publications

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“…The density of the slurry was obtained also by weighing a known volume of clay. The density of the slurry was also obtained from the known weight percentage of the slurry, the density of clay (2680 kg/m 3 ), and the density of water (1 kg/m 3 ), [6]. When the particulate of clay is insoluble in the liquid, the relationship is given by using (see Equation 5).…”

Section: Slurries Propertiesmentioning

confidence: 99%

Attenuation Measurement Method to Control Clay Slurries: Application of Dams Water

Hamine¹,

Faiz²,

Moudden³

et al. 2013

IJCA

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We propose to study the behavior of diluated suspensions of clay and non colloidal particles by a combination of experiments. We plan to study these diluate particulate systems by changing the masse fraction of clay. We have developed a technique based on the ultrasound, by measuring ultrasonic attenuation waves in clay slurries. This technique makes it possible to control in real time the presence of the clay grains whose dimension is about 10 micron, using an interface conceived under Labview program. The slurries with different weight of clay were controlled. The detection of weak amount of clay's grains and colloid were provided by the transducer 30Mhz. High sensitivity is obtained by analyzing the attenuation measurements founded from multiple paths through the slurry. The experimental results obtained show that the attenuation of waves due to particles varies linearly with mass fraction and the frequency of transducers. Therefore, such measures of the attenuation at a given frequency give the concentration of clay in the suspension. These frequency charts will be used for the quality control of the dam's water. General Terms0.N.E.P: Office National de l'eau Potable, (National office of drinking water).FFT: Fast Fourier Transform.

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Section: Slurries Propertiesmentioning

confidence: 99%

Attenuation Measurement Method to Control Clay Slurries: Application of Dams Water

Hamine¹,

Faiz²,

Moudden³

et al. 2013

IJCA

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“…However, most of these methods have a destructive character that their direct contact with the coagulum causes the deformation of the gel what limits the quality of the final product. To find more effective ways having a non-destructive nature, then the use of ultrasound proves interesting [21][22][23][24][25][26][27][28]. Because of their ease of placing in-situ and their non destructive properties, the techniques of ultrasonic wave propagation seem particularly well suited to monitor the gelation of the milk.…”

Section: Introductionmentioning

confidence: 99%

An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk

Bakkali¹,

Derra²,

Amghar³

et al. 2017

IJIES

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Abstract:A non-destructive ultrasonic technique presented in this paper to monitor in real time the renneted milk coagulation process in order to predict the clotting time. This one is often used as a reference to determine the cutting time of the gel, which means that the whey trapped in the gel pores has been expelled. During the enzymatic coagulation of milk, the change of the flight time has been exploited to determine the clotting time with high precision. The effects of the temperature (Standard temperature (ST), High temperature (HT) and Low temperature (LT)) and rennet concentration (Standard rennet (SR), High rennet (HR) and Low rennet (LR)) on the enzymatic coagulation were studied.

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“…On the laboratory scale, a piezoelectric viscoprocess using a very low-amplitude motion (from 10 to 50 Hz) allowed Lagoueyte, Lagaude, and Tarodo de la Fuente (1995) to monitor the rennet clotting time and coagulum firming rate at different temperatures and calcium phosphate concentrations. A real potential for coagulation monitoring was attributed to ultrasonic sensing devices (Benguigui, Emery, Durand, & Busnel, 1994;Cosgrove, 2000;Dalgleish, Verespej, Alexander, & Corredig, 2005;Taifi, Bakkali, Faiz, Moudden, Maze, & Decultot, 2006), but important progress is still lacking in proposing industrial equipment. The hot wire probe, a thermal on-line method, was particularly efficient at predicting gel time, but was ill-adapted to follow firmness evolution (Hori, 1985;O'Callaghan, Mulholland, Duffy, O'Donnell, & Payne, 2001;Passos, Monteiro, Oliveira, Martins, Alves & Brandao, 1999).…”

Section: Introductionmentioning

confidence: 99%