E3S Web Conf.
Volume 351, 202210th International Conference on Innovation, Modern Applied Science & Environmental Studies (ICIES’2022)
|Number of page(s)||9|
|Published online||24 May 2022|
Characterization of milk coagulation based on the velocity of backscattered acoustic waves
Laboratory of Metrology and Information Treatment, faculty of science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco
a Corresponding author’s Email: firstname.lastname@example.org
Sereval techniques based on ultrasound have been proposed for quality control of food products. They have shown that the use of ultrasonic techniques is very useful for quality control of certain food products and can be automated to allow rapid measurements while ensuring high accuracy. In this paper, we investigated three signal processing methods to calculate the group velocity of the acoustic wave: The Cross-correlation, Spectrum Ratio, and Smoothed Pseudo-Wigner-Ville transform to evaluate the use of ultrasonic measurements allow to characterize the milk coagulation process by correlating acoustic properties and coagulation process characteristics.
Key words: Ultrasonic / velocity / cross-correlation / ratio of spectra / smoothed Pseudo-Wigner-Ville / milk coagulation
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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