Title: Ultrasonic Wave Propagation in Cocoa Butter during Crystallization
Authors: Rigolle, Annelien
Descheemaeker, Jan
Hettler, Jan
Van Den Abeele, Koen
Foubert, Imogen
Issue Date: 30-Apr-2013
Conference: AOCS edition:104 location:Montreal date:April 28—May 1, 2013
Abstract: In the production of fat containing food products, insight in the crystallization behavior of fats is of utmost importance to obtain the desired product functionality and product quality. Several methodologies exist to follow the crystallization. In particular non-destructive techniques, such as ultrasonic waves, are interesting in a production environment since these allow for in-line measurements. The aim of the research is to study the potential of advanced ultrasonic techniques to monitor fat crystallization. Most research up to now deals with longitudinal transmission measurements of the solid fat content. In this research however reflection experiments are carried out with shear waves. A sample holder was custom build with a Plexiglas delay line and a temperature control unit. The main advantages of this experimental set-up are that no problems with excessive attenuation of the fat arise and that shear ultrasonic reflectance, unlike longitudinal measurements, seems sensitive to changes in microstructure. Measurements were performed within a centre frequency range of 500kHz to 5 MHz. We conjecture that several particular effects observed in the evolution of the reflection coefficient are due to the various crystallization phases of the cocoa butter.
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Microbial and Molecular Systems, Campus Kulak Kortrijk
Physics, Campus Kulak Kortrijk
Physics and Astronomy - miscellaneous
Microbial and Molecular Systems - miscellaneous

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