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Use of velocity of ultrasound to monitor gravitational separation in dispersions *
Author(s) -
GUNNING P A.,
HIBBERD D J.,
HOWE A M.,
ROBINS M M.
Publication year - 1989
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1989.tb02160.x
Subject(s) - creaming , sedimentation , separation (statistics) , dispersion (optics) , gravity separation , particle size distribution , particle (ecology) , sediment , gravitation , particle size , environmental science , geology , materials science , mineralogy , emulsion , chemistry , optics , physics , mathematics , statistics , oceanography , geomorphology , classical mechanics , environmental engineering , paleontology , biochemistry
The article describes a non‐intrusive technique that is used to investigate the sedimentation/creaming of particles in a dispersion dire to gravity. The velocity of ultrasound is measured over a series of heights in the dispersion, and the data are converted to concentration profiles which are collected over a period of time. Often the method detects sedimentation/creaming at a very early stage and can therefore predict the long‐term shelf‐life of a product. The concentration profiles reveal information on the mechanisms of separation, and in certain cases give the particle size distribution and properties of the sediment/cream layer. The application of the technique to dairy products is discussed.