Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves

Date

2007-03-01

Author

Mert, Behiç

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

164
views

0
downloads

The attenuation of the sound energy produced by a liquid contained in a cylindrical shaped container depends on the liquid's viscosity, the sound frequency, and the tube wall thickness. By measuring the acoustic impedance caused by the interaction of sound waves moving in a system composed of a liquid material in a cylindrical shaped container information about the viscosity of the liquid material was obtained. Impedance measurements can also provide sound velocity in the liquid medium as another important physical characteristic of the sample.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/45992

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2006.01.080

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01) Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Visualisation of cakes differing in oil content with magnetic resonance imaging Kırtıl, Emrah; Aydogdu, AYÇA; Bulut, Elif Yildiz; Tatar, Betul Cilek; Öztop, Halil Mecit (Informa UK Limited, 2017-01-01) Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T-1 and T-2, and moisture content and firmness of cakes were measured. High oil c...
Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels Öztop, Halil Mecit; MCCARTHY, Michael J.; ROSENBERG, Moshe (Elsevier BV, 2014-04-01) Exploring the effects of cations in whey protein-based gels (WPG) is of importance when these gels are used for controlled release applications in food systems. The objective of this study was to evaluate both water uptake and cation release from heat-set WPGs. Magnetic Resonance Imaging and NMR relaxometry were employed to study the uptake and release. A non-paramagnetic (Ca+2) and a paramagnetic cation (Mn+2) were incorporated into the WPG as model divalent cations. Cylindrical pieces of WPGs with mangane...
Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers Tam, Nilay; Oğuz, Seren; Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2017-12-01) Electrospinning is a method used in fiber production in which an electric force is applied to create jets of charged polymer solutions. The objective of this study was to obtain homogeneous nanofibers from lentil flour and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. Distilled water was used as solvent. The effects of pH (7, 10 and 12), lentil flour concentration (1% and 2% (w/v)) and HPMC concentration (0.25%, 0.5% and 1% (w/v)) on solution properties and fiber morphology wer...
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Pocan, Pelin; İlhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Öztop, Halil Mecit (Elsevier BV, 2021-04-01) © 2020 Elsevier Ltd1H spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz–40 MHz. In addition, physical properties such as moisture content and hardness were also measured. Analysis of NMR dispersion profiles showed the presence of two fractions of water: confined and free-water. The relaxation data have been associated with parameters characterizing translation diffusion and rotation of the confined-wa...

Citation Formats

B. Mert, “Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves,” JOURNAL OF FOOD ENGINEERING, pp. 546–552, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/45992.