Ultrasonic monitoring of unsteady-state cooling of food products

Halldor Sigfusson; Gregory R. Ziegler; John N. Coupland

Ultrasonic monitoring of unsteady-state cooling of food products

Halldor Sigfusson, Gregory R. Ziegler, John N. Coupland

Research output: Contribution to journal › Article › peer-review

Abstract

The cooling (50°C to 2°C) of blocks of gelatin, chicken, salmon, beef, and yogurt was monitored using ultrasonic time of flight (TOF) measurements. Heat loss was from one side and the core temperature was monitored with a thermocouple and modeled as unsteady-state heat transfer in an infinite slab. The TOF of an ultrasonic (2.25 MHz) pulse parallel to the direction of heat loss was measured simultaneously. The ultrasonic TOF increased at a decreasing rate during the cooling process, reaching a constant value when the rate of change of temperature with time was zero. The ultrasonic TOF measurement showed good agreement with a theoretical prediction of both TOF and core temperature based on a time integral of speed of sound calculated as a function of time and position. Ultrasonics offers a non-invasive means to monitor product temperature online during a cooling process.

Original language	English (US)
Pages (from-to)	1235-1240
Number of pages	6
Journal	Transactions of the American Society of Agricultural Engineers
Volume	44
Issue number	5
State	Published - Dec 1 2001

All Science Journal Classification (ASJC) codes

Agricultural and Biological Sciences (miscellaneous)

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abstract = "The cooling (50°C to 2°C) of blocks of gelatin, chicken, salmon, beef, and yogurt was monitored using ultrasonic time of flight (TOF) measurements. Heat loss was from one side and the core temperature was monitored with a thermocouple and modeled as unsteady-state heat transfer in an infinite slab. The TOF of an ultrasonic (2.25 MHz) pulse parallel to the direction of heat loss was measured simultaneously. The ultrasonic TOF increased at a decreasing rate during the cooling process, reaching a constant value when the rate of change of temperature with time was zero. The ultrasonic TOF measurement showed good agreement with a theoretical prediction of both TOF and core temperature based on a time integral of speed of sound calculated as a function of time and position. Ultrasonics offers a non-invasive means to monitor product temperature online during a cooling process.",

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