Concentration measurement by acoustic reflectance

R. Saggin, J. N. Coupland

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

The speed of sound and the acoustic reflection coefficient of sucrose (0 to 60 wt%), glycerol (0 to 50 wt%), sodium chloride (0 to 27 wt%) solutions and tomato ketchup (O to 100 wt%) dispersions were measured using a modified pulse-echo technique (2.25 MHz transducer, 20°C). The density of all solutions is measured using a vibrating tube densitometer. All measured parameters are linear functions of concentration. Ultrasonic reflectance can provide equally precise measurements of concentration as conventional ultrasonic velocity measurements. For all samples except concentrated ketchup (> 50 wt%), measured reflectance is demonstrated to be a function of ultrasonic velocity and density.

Original languageEnglish (US)
Pages (from-to)681-685
Number of pages5
JournalJournal of Food Science
Volume66
Issue number5
DOIs
StatePublished - Jan 1 2001

Fingerprint

Acoustics
ketchup
Ultrasonics
reflectance
acoustics
ultrasonics
densitometers
transducers (equipment)
Lycopersicon esculentum
Transducers
Sodium Chloride
sodium chloride
Glycerol
Sucrose
glycerol
tomatoes
sucrose
sampling
methodology

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Concentration measurement by acoustic reflectance. / Saggin, R.; Coupland, J. N.

In: Journal of Food Science, Vol. 66, No. 5, 01.01.2001, p. 681-685.

Research output: Contribution to journalArticle

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