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An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating
Author(s) -
Marcotte M.,
Trigui M.,
Tatibouët J.,
Ramaswamy H.S.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb10262.x
Subject(s) - ultrasonic sensor , sonication , gravimetric analysis , particulates , residence time distribution , starch , materials science , copper , chemistry , analytical chemistry (journal) , chromatography , mineralogy , metallurgy , acoustics , food science , inclusion (mineral) , physics , organic chemistry
The residence time distribution (RTD) was investigated using ultrasound during continuous ohmic heating of 1) starch solution and 2) carrot particles/starch solution mixtures. For liquid experiments, a copper pigment was used as a tracer. Ultrasonic sensors were placed at the end of the tube to measure changes in sound attenuation. The copper concentration was determined in samples taken at time intervals. For particulate foods, one kilogram of carrot/solution mixtures was introduced. Results of the ultrasonic method were compared to carrots weights in collected samples. Variations of sound attenuation illustrated well the RTD of solutions and carrot particles. Results of the ultrasonic method agreed with the pigment method for liquid and the gravimetric method for particulate foods.