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 | |
| Status | Udgivet - 2018 |