Monitoring Dough Fermentation Using Acoustic Waves

Elmehdi, Hussein M.; Page, John H.; Scanlon, Martin G.

doi:10.1205/096030803322437983

Cited by 60 publications

(35 citation statements)

References 15 publications

(21 reference statements)

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“…Elmehedi et al [9] have monitored dough fermentation using acoustic waves; Cha et al [6] have applied a multilinear regression model to predict ultrasonic velocity from concentrations in S. cerevisiae cultivation; Resa et al [20,21] have calculated the concentrations of the main components from the sound velocity during the alcoholic and lactic acid fermentations of simple media; and Sint Jan et al [25] have developed an ultrasonic method with the purpose of determining sugar and alcohol content simultaneously during wine fermentations.…”

Section: Introductionmentioning

confidence: 99%

On-line ultrasonic velocity monitoring of alcoholic fermentation kinetics

Resa¹,

Elvira²,

Espinosa³

et al. 2008

Bioprocess Biosyst Eng

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In this work, fundamental aspects on the ultrasonic velocity monitoring of alcoholic fermentations in synthetic broths (glucose, fructose and sucrose) and natural media (must and wort) are reported. Results are explained in terms of monosaccharide catabolism, polysaccharide hydrolysis, gas production and microorganism growth. The effect of each one of these subprocesses upon ultrasonic velocity has been independently studied. It is shown that, regarding the sound propagation, the simplest systems behave as ternary dissolutions of sugar and ethanol in water, where, in the course of time, substrates are transformed into metabolites according to the fermentation reaction. A semi-empirical approach, based on the excess volume concept and the density and velocity measurements of binary mixtures, has been used to calculate these magnitudes in the ternary mixtures and to obtain the concentrations of the main solutes throughout the fermentations, reaching a good correlation (especially for the media of simplest composition). In all the processes analyzed, the data obtained from the ultrasonic measurements followed the changes caused by the yeast metabolism, asserting the potential of mechanical waves to monitor fermentations and, in general, biotechnological processes.

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Section: Introductionmentioning

confidence: 99%

On-line ultrasonic velocity monitoring of alcoholic fermentation kinetics

Resa¹,

Elvira²,

Espinosa³

et al. 2008

Bioprocess Biosyst Eng

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“…Care was taken not to introduce air bubbles between the contacts of the transducer and the window by using canola oil between them. Air bubbles are prone to strongly influence the acoustic properties of a wave and therefore needed to be avoided during experiments (Elmehdi et al 2003). Transducers were aligned in a fourpath way: Each transducer functioned as transmitter and receiver.…”

Section: Ultrasonic Spectrometrymentioning

confidence: 99%

Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Winkelmeyer

Peyronel

Weiß

et al. 2016

Food Bioprocess Technol

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Ultrasonic spectrometry was used to distinguish between properly tempered and untempered commercial dark chocolate. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to characterize the polymorphic state of tempered and untempered chocolate, results that were correlated to those of ultrasonic spectrometry. Four different kinds of dark chocolate samples with different amounts of sugar (7.5-50 %), fat (30-50 %), and cocoa mass (70-90 %) were subjected to two different tempering protocols. The tempering was achieved using cocoa butter seeds under static cooling from 50 to 14°C. The ultrasonic generator and analyzer SIA-7 (V.N. Instruments) was used to monitor the crystallization process. The instrument generated a chirp signal with a bandwidth of 0.5 to 3 MHz and was set to work in a four-pathway configuration with two transducers and a center frequency of 2.25 MHz. Spectrometric analysis was carried out with chocolate samples containing 2, 4, and 6 % solid fat content (SFC). The SFC was obtained from DSC measurements. Ultrasonic signals for attenuation, reflection, and velocity were compared between tempered and untempered chocolates. It was shown that seed-tempered chocolate with 30 % sugar and 47.5 % fat attenuated 2.5 MHz of ultrasonic waves by 0.8, 1.7, and 2.0 dB/cm at 2, 4, and 6 % SFC, respectively. On the other hand, untempered chocolate attenuated the ultrasound signal by 3.5, 3.6, and 4.3 dB/cm. Furthermore, it was found that ultrasound reflection signals were stronger and ultrasonic velocity was higher in chocolates with high sugar content.

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“…The full picture is very complex but the corollary is that the ultrasonic response is sensitive to many of the key structural and mechanical properties. Therefore, there is considerable interest in using ultrasound in the food industry to monitor food properties, provided that the samples are otherwise well characterized [11][12][13][17][18][19]. A longitudinal ultrasonic pressure wave, propagating through a fluid medium in the x-direction with a pressure field, w, is described by [20,21],…”

Section: Ultrasonic Experimentsmentioning

confidence: 99%

Probing thermal transitions and structural properties of gluten proteins using ultrasound

et al. 2013

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Purpose To probe the thermal and structural properties of gluten proteins using ultrasound. Methods A new ultrasonic approach for characterizing the quality of wheat gluten proteins is described. Low frequency (50 kHz) longitudinal ultrasonic velocity, v L , measurements were performed on gluten samples extracted from three wheat flours differing in protein content and in wheat endosperm hardness. Results At room temperature, v L for gluten extracted from soft flowers (Fielder) was found to be (870 ± 92) m/s, while for gluten extracted from extra strong flours (Glenlea) it was found to be (1,940 ± 90) m/s. In the second set of experiments, which aimed at probing thermal properties of gluten proteins, the variation in the numerical value of v L propagating in the wet gluten was found to be substantial (about 1,000 m/s) when the temperature of the gluten was raised from 20 to 90°C, and also when gluten from different flour types was investigated. A continuous structural phase transition was observed, which was different for glutens extracted from different flours. Upon cooling, the velocity also varied depending on wheat type. Conclusions These experiments demonstrate that ultrasonic velocity measurements can be used as a selection tool and study changes in properties of wheat proteins, particularly the thermal transitions that are critical to the quality of end products such as noodles, pasta, and bread. It was also shown that v L is sensitive to gluten class (strength or protein content), showing the potential of such measurements as an early-generation selection tool in wheat breeding programs.Keywords Ultrasound Á Gluten proteins Á Thermal transitions Á Quality Á Structure Riassunto Obiettivo Sondare le proprietà termiche e strutturali di proteine di glutine che usano l'ultrasuono. Materiali e Metodi Un nuovo approccio ultrasonico per caratterizzare la qualità di proteine di glutine di frumento è descritta. La frequenza bassa (50 kHz) la velocità longitudinale ultrasonica, il v L , le misure sono state eseguite sui campioni di glutine estratti da tre farine di frumento che differisce nel contenuto di proteina e nella durezza di endosperm di frumento. Risultati Alla temperatura ambiente, il v L per il glutine estratto dai fiori morbidi (l'Esterno) è stato trovato per essere (870 ± 92) il m/s, mentre per il glutine estratto dalle farine extra forti (Glenlea) è stato trovato per essere (1940 ± 90) il m/s. Nella seconda serie di esperimenti, che ha mirato a sondare le proprietà termiche di proteine di glutine, la variazione nel valore numerico di v L che propaga nel glutine bagnato è stata trovata per essere sostanzioso (circa 1000 m/s) quando la temperatura del glutine è stata alzata da 20 a 90°C ed anche quando il (2013( ) 16:101-110 DOI 10.1007 glutine dai tipi di farina diversi sono stati investigati. Una transizione di fase continua strutturale è stata osservata, che era diverso per i glutini estratti dalle farine diverse. Sul raffreddamento, la velocità il tipo di frumento di dipendere da anche var...

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Monitoring Dough Fermentation Using Acoustic Waves

Cited by 60 publications

References 15 publications

On-line ultrasonic velocity monitoring of alcoholic fermentation kinetics

On-line ultrasonic velocity monitoring of alcoholic fermentation kinetics

Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry

Probing thermal transitions and structural properties of gluten proteins using ultrasound

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