Titre :
|
In-line use of near infrared spectroscopy to measure structure parameters of frozen model sorbet
|
Auteurs :
|
S. Bolliger ;
C. Closs ;
Y. Zeng ;
E. Windhab
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1999
|
Format :
|
p. 455-467
|
Langues:
|
= Anglais
|
Catégories :
|
METROLOGIE
|
Mots-clés:
|
SPECTROSCOPIE
;
INFRAROUGE
;
MESURE
;
VISCOSITE
;
CRISTALLISATION
|
Résumé :
|
In a continuous freezer/extrusion process on-line viscosity and conductivity measurements in frozen model sorbet were carried out. On-line viscosity measurements were based on the pressure difference in the extruder exit. Light-microscopy (off-line), conductivity (on-line), viscosity (on-line) and the measurement of exit temperature were used to calibrate an on-line NIR spectrometer with a light fibre probe introduced in the product flow. Based on these calibrations, on-line NIR measurements of viscosity and ice crystal size in continuously produced model sorbet were carried out. A first qualitative check of elaborated NIR-models has been carried out successfully.
|
Source :
|
Journal of Food Engineering, vol.38
|