Monitoring of milk gelation using a low-frequency ultrasonic technique

Abstract A low-frequency ultrasonic device (50–100 kHz) in highly sharpened end sensors that behave as point sources was applied to explore the relations between the physical properties measured through the variation of the wave time-of-flight (transit time of wave) and structural changes during gel formation. This is related to two factors: the ambient temperature and the mechanical resistance of the medium. The network evolution was interpreted by an approach based on the Flory model. The physical significance of this model was shown through a series of experiments using a low-frequency ultrasonic technique. Response curves demonstrate the different stages during gel formation.

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