title: Acoustical experiment of yogurt fermentation process.
abstract: One of the important factors through food manufacturing is hygienic management. Thus, food manufactures prove their hygienic activities by taking certifications like a Hazard Analysis and Critical Control Point (HACCP). This concept also applies to food monitoring. Acoustical measurements have advantage for other measurement in food monitoring because they make it possible to measure with noncontact and nondestructive. We tried to monitor lactic fermentation of yogurt by a probing sensor using a pair of acoustic transducers. Temperature of the solution changes by the reaction heat of fermentation. Consequently the sound velocity propagated through the solution also changes depending on the temperature. At the same time, the solution change its phase from liquid to gel. The transducers usage in the solution indicates the change of the temperature as the change of the phase difference between two transducers. The acoustic method has advantages of nondestructive measurement that reduces contamination of food product by measuring instrument. The sensor was inserted into milk with lactic acid bacterial stain of 19 degrees C and monitored phase retardation of propagated acoustic wave and its temperature with thermocouples in the mild. The monitoring result of fermentation from milk to Caspian Sea yogurt by the acoustic transducers with the frequency of 3.7 MHz started to show gradient change in temperature caused by reaction heat of fermentation but stop the gradient change at the end although the temperature still change. The gradient change stopped its change because of phase change from liquid to gel. The present method will be able to measure indirectly by setting transducers outside of the measuring object. This noncontact sensing method will have great advantage of reduces risk of food contamination from measuring instrument because the measurement probes are set out of fermentation reactor or food containers. Our proposed method will contribute to the hygienization for the food manufacture industry.
authors.affiliation: National Defense Academy, Department of Ocean and Sciences, 1-10-20 Hashirimizu, Yokosuka, Kanagawa 239-8686, Japan. ogasawar@nda.ac.jp <ogasawar@nda.ac.jp>
authors.forename: H
authors.initials: H
authors.lastname: Ogasawara
authors.forename: K
authors.initials: K
authors.lastname: Mizutani
authors.forename: T
authors.initials: T
authors.lastname: Ohbuchi
authors.forename: T
authors.initials: T
authors.lastname: Nakamura
mesh_terms: D000162:Acoustics; D000818:Animals; D019149:Bioreactors / Q000382:microbiology*; D005285:Fermentation / Q000502:physiology*; D005504:Food Analysis / Q000379:methods*; D008892:Milk / Q000382:microbiology*; D013018:Sound Spectrography / Q000379:methods*; D015014:Yogurt / Q000382:microbiology*