Can airborne ultrasound monitor bubble size in chocolate?

12th Anglo-French Physical Acoustics Conference

Watson, N.^1 ; Hazlehurst, T.^1 ; Povey, M.^1 ; Vieira, J.^2 ; Sundara, R.^2 ; Sandoz, J.-P.^3

School of Food Science and Nutrition, University of Leeds, United Kingdom^1

Nestlé Product Technology Centre, York, United Kingdom^2

Institute of Applied Microtechnology, HE-ARC, Switzerland^3

关键词: Airborne ultrasound;    Bubble size distributions;    Comsol multiphysics;    Food contamination;    Manufacturing cost;    Real-time process monitoring;    Sensory properties;    Theoretical approach;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/498/1/012001/pdf
DOI  :  10.1088/1742-6596/498/1/012001

来源: IOP

【 摘 要 】

Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufacturing cost. For these reasons it is important to have an online real time process monitoring system capable of measuring their bubble size distribution. As these products are eaten by consumers it is desirable that the monitoring system is non contact to avoid food contaminations. In this work we assess the feasibility of using an airborne ultrasound system to monitor the bubble size distribution in aerated chocolate bars. The experimental results from the airborne acoustic experiments were compared with theoretical results for known bubble size distributions using COMSOL Multiphysics. This combined experimental and theoretical approach is used to develop a greater understanding of how ultrasound propagates through aerated chocolate and to assess the feasibility of using airborne ultrasound to monitor bubble size distribution in these systems. The results indicated that a smaller bubble size distribution would result in an increase in attenuation through the product.