Estimation of concentrations of ternary solution with NaCl and sucrose based on multifunctional sensing technique

Ternary solution with NaCl and sucrose is widely employed in the osmotic dehydration process of food. In this paper, the authors present a novel multifunctional sensor capable of directly sensing temperature and two physical parameters of solutions, namely, ultrasonic velocity and electrical conduct...

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Bibliographic Details
Published in:IEEE transactions on instrumentation and measurement 2006-04, Vol.55 (2), p.675-681
Main Authors: Guo Wei, Shida, K.
Format: Article
Language:English
Subjects:
Chemical analysis
Concentration
Conductivity
Detection
estimation
Foods
Instrumentation
Interpolation
Least squares method
molality
multifunctional sensing
Optical signal processing
Reconstruction
Reconstruction algorithms
Resistivity
Signal processing algorithms
Spline
Sucrose
Sugar
Temperature sensors
ternary solution
Ultrasonic variables measurement
Viscosity
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Summary:Ternary solution with NaCl and sucrose is widely employed in the osmotic dehydration process of food. In this paper, the authors present a novel multifunctional sensor capable of directly sensing temperature and two physical parameters of solutions, namely, ultrasonic velocity and electrical conductivity. By sensing these three parameters, the concentrations (in this study the word "concentration" refers to molality) of two components in ternary solution with NaCl and sucrose can be simultaneously determined. A reconstruction algorithm based on the natural cubic spline interpolation and the least squares method is developed to estimate the concentrations of NaCl and sucrose, in which the temperature influence is first considered, and then, the reconstruction of the concentrations is carried out in three-dimensional (3-D) space [rather than four-dimensional (4-D) space]. The proposed multifunctional sensing technique could prove valuable in the food industry.
ISSN:0018-9456
1557-9662
DOI:10.1109/TIM.2006.864245