Development of ultrasonic method for quality estimation of porous products

Authors

  • V. Minialga Kaunas University of Technology
  • A. Petrauskas Kaunas University of Technology
  • L. Jakubauskiene Kaunas University of Technology

Abstract

We evaluated speed of water absorption in processing results of complex investigation of texture of baked bread products by ultrasonic level meter. As it turned out we can separate several stages of changes of absorption speed: the first, the middle and the final. Types of dynamics of water absorption can be distributed to groups corresponding to different quality of baked bread products according to characteristics of these stages.

Published

1999-05-24

Issue

Vol. 31 No. 1 (1999)

Section

ULTRASOUND MEASUREMENTS AND INSTRUMENTS

License

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