Ultrasonic evaluation of coconut water shear viscosity

Laux Didier, Gibert Olivier, Ferrandis Jean Yves, Valente Marc, Prades Alexia. 2014. Ultrasonic evaluation of coconut water shear viscosity. Journal of Food Engineering, 126 : 62-64.

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : ENGINEERING, CHEMICAL

Résumé : Longitudinal viscosity of coconut water with soluble solids content (SSC) between 7 and 60 °Brix has been assessed using a high frequency ultrasonic method which consists in measuring the ultrasonic velocity and attenuation of longitudinal waves. These measurements have been linearly correlated with those obtained with flow tests performed with a rheometer. Thanks to their non destructive character, and to the fact that ultrasound can propagate through tubes and pipes, this ultrasonic approach and the linear relation proposed are recommended for in line measurements during coconut water processing.

Mots-clés Agrovoc : eau de coco, Viscosité, technique ultrason, mesure (activité), testage non destructif

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
U30 - Méthodes de recherche

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Laux Didier, Institut d'Electronique du Sud (FRA)
• Gibert Olivier, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1447-9003
• Ferrandis Jean Yves, Institut d'Electronique du Sud (FRA)
• Valente Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Prades Alexia, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-8508-0561

Source : Cirad - Agritrop (https://agritrop.cirad.fr/571513/)

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