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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Elfawakhry, H.; Hussein, M. A.; Becker, T. 
Titel:
Possibility of Using Acoustic Techniques for Dough Processing Evaluation 
Abstract:
Ultrasonic techniques have become developed and are widely used in many various fields of engineering and basic science. The development and optimization of industrial food processes requires a modern rapid non-destructive measuring technique for giving information about the useful fundamental and empirical properties of the product. This information provide better understanding of the processes that will consistently ensure a predefined quality at the end of manufacturing process therefore, led...    »
 
Stichworte:
dough velocity acoustic impedance energy density void fraction 
Zeitschriftentitel:
Procedia Food Science 
Jahr:
2011 
Band / Volume:
Seitenangaben Beitrag:
2023-2032 
Print-ISSN:
2211-601X