Ultrasonic Study of Processed Milk Cream and Vegetable Oils

Article type: Research Article

Authors: Singh, V. R. | Kumar, Anil

Affiliations: Instrumentation Cell, National Physical Laboratory, New Delhi, 110012, India

Abstract: Food systems are complex and inhomogeneous in nature. Ultrasonic propagation velocity in the food systems, in this case processed milk cream and vegetable oils, is studied. Ultrasonic properties of the food systems are similar to those of complex biological tissues. The presence of vegetable oil as an adulterant in the processed milk cream is detected with the help of a double-probe-through-transmission ultrasonic technique. The present study helps to maintain quality control of various food systems, particularly with regard to their adulteration, if any.

Keywords: food systems, adulteration, processed milk cream and vegetable oil, ultrasonic technique, transducer

DOI: 10.3233/BME-1992-2101

Journal: Bio-Medical Materials and Engineering, vol. 2, no. 1, pp. 1-5, 1992