Ultrasonic scattering in chocolate and model systems containing sucrose, tripalmitin and olive oil.
Ultrasonic measurements of attenuation versus frequency were made on model systems comprising olive oil, sucrose, and tripalmitin to represent the constituents of chocolate. Corresponding measurements also were made on chocolate flowing in a pipeline at a pilot plant where the temperature, pressure, and temper of the chocolate were precisely controlled and monitored. Experimental results combined with simulation studies indicate that the effect of ultrasonic scattering from tripalmitin crystals in olive oil is modified by the addition of sucrose crystals at a high concentration. It is proposed that the presence of seed crystals in chocolate (temper) cannot be detected ultrasonically in the practical measurement range 1-12 MHz due to a similar process.
Applied Ultrasonics Laboratory, School of Electrical and Electronic Engineering, University of Nottingham, Nottingham NG7 2RD, UK. andrew.holmes@gwmail.nottingham.ac.uk
Andrew K
AK
Holmes
Richard E
RE
Challis
Yinghui
Y
Chen
David J
DJ
Hibberd
Graham K
GK
Moates
D000465:Algorithms; D002099:Cacao / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D006244:Hardness; D006245:Hardness Tests / Q000379:methods*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry; D015203:Reproducibility of Results; D012542:Scattering, Radiation; D012680:Sensitivity and Specificity; D013395:Sucrose / Q000737:chemistry; D014280:Triglycerides / Q000737:chemistry; D014465:Ultrasonics
D000069463:Olive Oil; D010938:Plant Oils; D014280:Triglycerides; D013395:Sucrose; C005859:tripalmitin