Shear and Longitudinal Ultrasonic Measurements of Solid Fat Dispersions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 1, 2004, Pages 27-32

  Saggin, Raffaella ^a   Coupland, John N ^a,b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b 103 Borland Laboratory   (United States)

Author keywords

Rheology; Sensors; Solid fat content; Ultrasound

Indexed keywords

CHARGE COUPLED DEVICES; CRYSTAL STRUCTURE; MICROSTRUCTURE; RELAXATION PROCESSES; RHEOLOGY; SYNTHESIS (CHEMICAL); TRANSDUCERS; ULTRASONIC REFLECTION; ULTRASONIC WAVES; VISCOSITY; X RAY DIFFRACTION ANALYSIS;

SOLID FAT CONTENT; URICK EQUATIONS;

OILS AND FATS;

ZEA MAYS;

EID: 1942509647     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0854-2     Document Type: Article

References (22)

1. Coupland, J.N., and R. Saggin, Ultrasonic Sensors for the Food Industry, in Advances in Food and Nutrition Research, edited by S. Taylor, Academic Press, New York, 2002, pp. 101-165.
2. Kulmyrzaev, A., and D.J. McClements, High Frequency Dynamic Shear Rheology of Honey, J. Food Eng. 45:219-224 (2000).
3. Saggin, R., and J.N. Coupland, Oil Viscosity Measurement by Ultrasonic Reflectance, J. Am. Oil Chem. Soc. 78:509-511 (2001).
4. Kudryashov, E.D., N.T. Hunt, E.G. Arikainen, and V.A. Buckin, Monitoring of Acidified Milk Gel Formation by Ultrasonic Shear Wave Measurements. High-Frequency Viscoelastic Moduli of Milk and Acidified Milk Gel, J. Dairy Sci. 84:375-388 (2001).
5. Letang, C., M. Piau, C. Verdier, and L. Lefebvre, Characterization of Wheat-Flour-Water Doughs: A New Method Using Ultrasound, Ultrasonics 39:133-141 (2001).
6. Lee, H.O., H. Luan, and D.G. Daut, Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and Dough, J. Food Eng. 16:127-150 (1992).
7. McClements, D.J., and M.J.W. Povey, Solid Fat Content Determination Using Ultrasonic Velocity Measurements, Int. J. Food Sci. Technol. 22:491-499 (1987).
8. McClements, D.J., and M.J.W. Povey, Comparison of Pulsed NMR and Ultrasonic Velocity Measurements for Determining Solid Fat Contents, Ibid. 25:159-170 (1988).
9. Saggin, R., and J. Coupland, Measurement of Solid Fat Content by Ultrasonic Reflectance in Model Systems and Chocolate, Food Res. Int. 35:999-1005 (2002).
10. Nelson, R., Tempering, in Industrial Chocolate Manufacture and Use, edited by S. Beckett, Blackwell Science, Oxford, United Kingdom, 1999, pp. 218-230.
11. Garti, N., H. Binyamin, and A. Aserin, Stabilization of Water-in-Oil Emulsions by Submicrocrystalline α-Form Fat Particles, J. Am. Oil Chem. Soc. 75:1825-1831 (1998).
12. Mongia, G., and G.R. Ziegler, The Role of Particle Size Distribution of Suspended Solids in Defining the Flow Properties of Milk Chocolate, Int. J. Food Prop. 3:137-147 (2000).
13. Saggin, R., and J.N. Coupland, Concentration Measurement by Acoustic Reflectance, J. Food Sci. 66:681-685 (2001).
14. McClements, D.J., and P. Fairley, Frequency Scanning Ultrasonic Pulse Echo Reflectometer, Ultrasonics 30:403-405 (1992).
15. Lipp, M., and E. Anklam, Review of Cocoa Butter and Alternative Fats for Use in Chocolate-Part A. Compositional Data, Food Chem. 62:73-97 (1998).
16. Singh, A.P., D.J. McClements, and A.G. Marangoni, Comparison of Ultrasonic and Pulsed NMR Techniques for Determination of Solid Fat Content, J Am. Oil Chem. Soc. 79:431-437 (2002).
17. Strutt (Lord Rayleigh), J.W., The Theory of Sound, Dover, Mineola, NY, 1945.
18. Kamphuis, H., and R.J.J. Jongschaap, The Rheological Behavior of Suspensions of Fat Particles in Oil Interpreted in Terms of a Transient-Network Model, Colloid Polym. Sci. 263:1008-1024 (1985).
19. Papenhuijzen, J., The Role of Particle Interactions in the Rheology of Dispersed Systems, Rheol. Acta 11:73-88 (1972).
20. Harrison, G., and A.J. Barlow, Dynamic Viscosity Measurement, Meth. Exp. Phys. 19:137-178 (1981).
21. Saggin, R., Ultrasonic Reflectance Measurements in Food Systems, Ph.D. Thesis, The Pennsylvania State University, University Park, 2002.
22. Narine, S.S., and A.G. Marangoni, Fractal Nature of Fat Crystal Networks, Phys. Rev. E 59:1908-1920 (1999).