Dairy products viscosity estimated by laser speckle correlation

Dmitry D Postnov; Flemming Moller; Olga Sosnovtseva

doi:10.1371/journal.pone.0203141

Dairy products viscosity estimated by laser speckle correlation

Dmitry D Postnov, Flemming Moller, Olga Sosnovtseva

Nyre- og Karforskning

4 Citationer (Scopus)

45 Downloads (Pure)

Abstract

Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness. Viscosity changes the flow properties of food and influences the appearance and the consistency of a product; this control variable is important in most production stages-manufacture, processing, and storage. Viscosity of heterogeneous products at a given temperature depends on its composition and physical state of its substances. Although rheology provides a method to access the product viscosity, it lacks non-contact full-field monitoring. We apply a simple correlation analysis of laser speckle images to evaluate viscosity properties of dairy products. Our approach ensures robust measurements with high degree of detectability.

Originalsprog	Engelsk
Artikelnummer	e0203141
Tidsskrift	PLOS ONE
Vol/bind	13
Udgave nummer	9
ISSN	1932-6203
DOI	https://doi.org/10.1371/journal.pone.0203141
Status	Udgivet - 2018

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10.1371/journal.pone.0203141

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Dairy products viscosity estimated by laser speckle correlation

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