Development of an ultrasonic device for quality evaluation of yogurt

Abstract

In this article a possibility of application of the ultrasonic non-contact method for assessing the quality of yogurt was researched. A prediction assessment was made by an ultrasound based on four parameters – pH, conductivity, fat content, and viscosity. An ultrasonic device was developed to determine the parameters of yoghurt by modified ultrasound sensor available commercially. In order to obtain data for post-processing, a software application was designed for recognizing the ultrasonic signal through the image processing and analysis techniques.<br>The developed algorithms and procedures were applied to determine the distance between the object and the sensor, whereby basic physico-chemical parameters of yogurt could be predicted with the lowest relative error. The working distance was 35 cm for the considered system. The survey results show that the parameters fat content, pH, conductivity, and viscosity of yogurt could be predicted by the proposed system for contactless measurement with accuracy of 94-97%.<br><br>

Yoghurt Analysis With Addition of Honey and Bee Pollen by Ultrasonic Characteristics During Storage

“…The yogurt with addition of bee products have an active acid pH-potentiometrically determined by a pH meter (Model MS 2011, Microsyst, Plovdiv, Bulgaria) equipped with an electrode (pH electrode Sensorex, Garden Grove, CA, USA). To obtain the ultrasound characteristics a laboratory system was developed, developed in the Department of Electrical Engineering, Electronics and Automation of the Faculty of Technology and Technologies of Yambol, Bulgaria [18]. It consists of an ultrasonic system based on the HC-SR04 sensor (Changzhou Manorshi Electronics Co., Ltd.) and Itead Leonardo single board computer (ITEAD Intelligent Systems Co.Ltd), a UNI-T UTD2025CL oscilloscope (TIPA, Ltd.) and a personal computer with software for processing ultrasound features.…”

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

“…However, in the food industry, their applications are focused as a quality control technique. LIU have been applied to monitor microbial growth, enzymatic reactions, control of the fermentation process, gelling processes and rennet coagulation properties of milk [ 60 , 61 ], as well as they have been used in different stages of cheese and yogurt elaboration. Likewise, in cheese production, they are used to determine the texture, maturity, quality, rheological properties and cutting times during the process [ 62 , 63 , 64 , 65 , 66 ].…”