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Titel:

Possibility of Using Acoustic Techniques for Dough Processing Evaluation

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Elfawakhry, H.; Hussein, M. A.; Becker, T.
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:
1
Seitenangaben Beitrag:
2023-2032
Volltext / DOI:
doi:10.1016/j.profoo.2011.10.003
WWW:
http://www.sciencedirect.com/science/article/pii/S2211601X11002999
Print-ISSN:
2211-601X
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