Prediction of milk coagulation time using an ultrasonic experimental and theoretical method based on Argand diagram

A non-destructive ultrasonic method is proposed to control the rennet-induced coagulation of milk during cheese production based on the Argand diagram. The evolution of the resonance width of a plate immersed in the milk during coagulation determines the coagulation time. Based on the Argand diagram...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2017-12, Vol.11 (4), p.1851-1862
Main Authors: Derra, Mourad, Bakkali, Firdaous, Amghar, Abdellah, Sahsah, Hassan
Format: Article
Language:English
Subjects:
Acoustics
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coagulation
Engineering
Food Science
Milk
Nondestructive testing
Original Paper
Rennets
Resonance
Ultrasonic methods
Ultrasonic testing
Velocity
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Summary:A non-destructive ultrasonic method is proposed to control the rennet-induced coagulation of milk during cheese production based on the Argand diagram. The evolution of the resonance width of a plate immersed in the milk during coagulation determines the coagulation time. Based on the Argand diagram the resonance width evolves over two steps easily identifiable, corresponding to the stages of coagulation. It increases to a maximum and then it decreases over time during the enzymatic coagulation of milk, under three levels of temperature and three levels of rennet concentration. This maximum identifies the coagulation time. The experimental results and theoretical model agree closely with each other and proves the effectiveness of our proposed method.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-017-9567-5