An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating
An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating
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评估欧姆加热过程中颗粒食品停留时间分布的超声波方法
DOI：
10.1111/j.1365-2621.2000.tb10262.x
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发表时间：
2000
影响因子：
3.9
通讯作者：
H. Ramaswamy
中科院分区：
文献类型：
--
作者：
M. Marcotte;M. Trigui;J. Tatibouët;H. Ramaswamy
研究了淀粉溶液和胡萝卜颗粒/淀粉溶液混合物在连续欧姆加热过程中的停留时间分布。在液体实验中，使用铜颜料作为示踪剂。超声波传感器被放置在管子的末端来测量声音衰减的变化。每隔一段时间就测定样品中的铜浓度。对于颗粒食品，引入一公斤胡萝卜/溶液混合物。将超声法测定的结果与所采集样品中的胡萝卜重量进行比较。声音衰减的变化很好地说明了溶液和胡萝卜颗粒的RTD。超声波法测定液体的色素法和颗粒食品的重量法的结果一致。
The residence time distribution (RTD) was investigated using ultrasound during continuous ohmic heating of 1) starch solution and 2) carrot particles/starch solution mixtures. For liquid experiments, a copper pigment was used as a tracer. Ultrasonic sensors were placed at the end of the tube to measure changes in sound attenuation. The copper concentration was determined in samples taken at time intervals. For particulate foods, one kilogram of carrot/solution mixtures was introduced. Results of the ultrasonic method were compared to carrots weights in collected samples. Variations of sound attenuation illustrated well the RTD of solutions and carrot particles. Results of the ultrasonic method agreed with the pigment method for liquid and the gravimetric method for particulate foods.