Food product characterization by acoustical techniques

Regular paper

François-Xavier Bécot


Tuesday 2 june, 2015, 17:20 - 17:40

0.7 Lisbon (47)

Among porous materials, food products represent a large range of media usually studied in acoustics. These media may indeed include open and closed cell foams, fibrous materials, granular materials, functionally graded materials etc. They therefore represent major modeling and experimental challenges. The aim of the present work is to examine the feasibility of alternate characterization procedures, compared to widely used ultrasonic techniques, based on the “classical” approaches used for the characterization of acoustical parameters of porous media. First, impedance tube measurements are presented for a large range of food products, including bread, pasta, rice, cereals and flour. Several situations where these media contain solid, porous, rigid or elastic, inclusions are also studied. Secondly, the micro-structure of these media is assessed using standard characterization procedures used for acoustical porous media. In this stage, the characterized parameters are linked to the food micro-structure and discussed. Thirdly, non-conventional situations where these media exhibit multi-scale effects are discussed based on the implementation of the appropriate models : double porosity, porous composites or more general micro-macro approaches. Finally, these results are discussed so as to build a procedure for the in-situ quality control of food products.

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