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

Renal and Vascular Research

4 Citations (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.

Original language	English
Article number	e0203141
Journal	PLOS ONE
Volume	13
Issue number	9
ISSN	1932-6203
DOIs	https://doi.org/10.1371/journal.pone.0203141
Publication status	Published - 2018

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Dairy products viscosity estimated by laser speckle correlation

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