Ice content and temperature determination from ultrasonic measurements in partially frozen foods

The knowledge of the ice content of frozen systems is of the utmost interest for monitoring and controlling frozen food production and storage. It is also useful if freezing is an undesirable process. Although there is a well known relation between temperature and ice content, this is of little prac...

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Bibliographic Details
Published in:Journal of food engineering 2008-09, Vol.88 (2), p.272-279
Main Authors: Aparicio, C., Otero, L., Guignon, B., Molina-García, A.D., Sanz, P.D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food engineering
Food industries
food storage
Foods
freeze-thaw cycles
Freezing
Frozen
Frozen food
Frozen foods
Fundamental and applied biological sciences. Psychology
General aspects
Hake
ice
Ice content
Mathematical models
model food systems
Moisture content
Monitoring
Non-invasive measurements
Sound
Speed of sound
Temperature determination
thawing
ultrasonic treatment
Ultrasound
water content
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Summary:The knowledge of the ice content of frozen systems is of the utmost interest for monitoring and controlling frozen food production and storage. It is also useful if freezing is an undesirable process. Although there is a well known relation between temperature and ice content, this is of little practical help since the easily measurable superficial temperature is not suitable for this calculation: information on the spatial temperature distribution is required. The speed of sound depends strongly on the physical state of media, briskly varying from water to ice. It is also a function of temperature. An easy and fully feasible method to determine a representative overall temperature of food and the ice content by measuring the speed of sound through a given sample thickness is here reported. The method is quick and suitable for online monitoring of frozen, freezing and thawing systems, and it can be adapted to a large variety of containers, geometrical situations and water contents. Data from model and real food systems are presented.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2008.02.011