Ultrasonic characterisation of flour-water systems: a new approach to investigate dough properties

The viscoelastic properties of dough are of great interest in the baking industry as they affect the quality of the final product. In this work, the viscoelastic properties of dough were investigated using ultrasonic techniques and then compared with traditional methods. It has been shown that ultrasonics provides a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. A common protocol for dough preparation was used for each type of measurement. Experimental results on more than 30 different flour quality and dough processing were presented. The measurements were correlated and compared with traditional dough quality tests. In addition, the capability of ultrasound measurements for discriminating flours for different purposes was also studied, showing the potential of ultrasound as an alternative measurement method to discriminate types of flours for different purposes.     

Ultrasonic study of wheat flour properties

In this work, the wheat flour properties are investigated using ultrasound techniques. Moreover, the flour samples were also characterized by means of well established techniques such as protein content, Alveograph and Mixolab®. A set of 35 dough samples, made of wheat flours with diverse physical and quality properties, were studied. The obtained results shown that ultrasound measurements can detect changes in the dough consistency induced by proteins and also by gelatinization of the starch. Furthermore, ultrasound measurements can be related to parameters indicative of the proteolytic degradation or softening of the dough due to protease activity. Thus, ultrasound can be considered a low cost and rapid tool, complementary to conventional test, for wheat flour characterization.     

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33°C for 112 min; this was followed by baking at 180°C for 49 min. The entire process was followed by dynamic T₁-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm³ of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.     

Assessment by MRI of local porosity in dough during proving. theoretical considerations and experimental validation using a spin-echo sequence

Proving is a key stage in the development of the final structure of bread, as invasive measurements may provoke dough collapse. Therefore, better understanding and better control of the nucleation and the growth of bubbles require the development of non-invasive methods of measurement. In the present work, a non-invasive method is presented for the measurement of local dough porosity from MR image analysis. For this, a direct relation between the gray level of a voxel and its gas fraction was established in the absence of heat and mass transfer. At whole dough scale for a one-dimensional expansion, the porosity estimated from the gray level was compared with the porosity estimated from total dough volume measurements in a range of [0.10, 0.74 m(3) of gas/m(3) of dough]. For short proving times (<30 min), MR image analysis underestimated porosity by a maximum of 0.03 m(3) of gas/m(3) of dough, but otherwise the difference between the two means of measurement was within the standard error of total dough measurements (+/-0.01 m(3) of gas/m(3) of dough). Maps of local porosity in dough during proving are also presented and discussed.     

Sonographic evaluation of subacromial space

GOAL OF THE STUDY: The purpose of this study is to compare the accuracy of sonographic to radiographic measurements of subacromial space, and verify its variations in relation to acromial morphology, age, sex and rotator cuff pathologies. MATERIALS AND METHODS: As a result, we have compared a radiographic examination to sonographic examination, each measuring the subacromial space in 200 random shoulders, with a personal method. The sonographic examination was performed by using a HDI 5000 ultrasound scanner Sono-CT with 7.5 MHz linear array transducer. No stand-off pad was utilized. RESULTS: The statistical analysis of the data derived from the two measurements was not sufficient to conclude that the two techniques are different (p>0.8). They also correspond with the radiographic morphology of the acromion. The size of subacromial space was related to the acromial morphology, female gender, and rotator cuff pathology, however, it was not related to age. DISCUSSION AND CONCLUSIONS: Our results clearly show that sonographic measurements are very close to those obtained by X-ray (p>0.8). The Bland-Altman analysis showed that for all groups, the were small enough to give us confidence that the sonographic technique may be used in place of the radiographic one for clinical purposes. One-way ANOVA showed that sonographic measurements were statistically different among the four groups (p<0.05). The sonography demonstrated precision, accuracy and carefulness in the measurement of the subacromial space.     

Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty

Two-dimensional (2D)-SE, 2D-GE and tri-dimensional (3D)-GE two-point T(1)-weighted MRI methods were evaluated in this study in order to maximize the accuracy of temperature mapping of bread dough during thermal processing. Uncertainties were propagated throughout each protocol of measurement, and comparisons demonstrated that all the methods with comparable acquisition times minimized the temperature uncertainty to similar extent. The experimental uncertainties obtained with low-field MRI were also compared to the theoretical estimations. Some discrepancies were reported between experimental and theoretical values of uncertainties of temperature; however, experimental and theoretical trends with varying parameters agreed to a large extent for both SE and GE methods. The 2D-SE method was chosen for further applications on prefermented dough because of its lower sensitivity to susceptibility differences in porous media. It was applied for temperature mapping in prefermented dough during chilling prior to freezing and compared locally to optical fiber measurements.     

Air-coupled ultrasonic evaluation of food materials

This research was performed with the aim of detecting foreign bodies and additives within food products, and to measure selected acoustic properties, without contact to the sample. This would allow use in manufacturing plants on production lines, where contacting the product for ultrasonic inspection would not be feasible. Images of internal structure are reported. The air-coupled system uses capacitive devices which are able to provide sufficient bandwidth for many measurements, including the detection of foreign bodies in cheese, the detection of deliberate additives to chocolate, the detection of fill level and content of metallic food cans, and measurements of frozen dough products. The approach demonstrates that ultrasound has the potential for application to many industrial food packaging environments where non-metallic objects within food need to be detected.     

Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving

Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging, local characterization of signal loss in gradient-echo imaging and prediction of relaxation times by simulation to estimate bubble radii in bread dough during proving. Maps of radii showed different regions of dough constituting networks which evolved during proving. Mean radius and bubble distribution were assessed during proving.     

Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings

Nowadays celiac disease is becoming more common. It is the autonomic genetic disease that is accompanied by damage to the intestines due to a reaction to eating some proteins. People who are suffering from celiac disease cannot eat food containing gluten, including dough made from gluten-containing seeds. But the gluten-free dough has commonly bad rheological properties and cannot be used for automatic molding the dumplings. In this article, we propose the ultrasonic-assisted technology to fabricate the gluten-free dough with improved rheological properties acceptable for automatic molding of the dumplings. Application of ultrasonic treatment at a frequency of 35 kHz during the dough preparation leads to the homogenization of the dough structure and changing the rheological properties of the dough.The ultrasound induces mechanical, physical and chemical/biochemical changes of the dough components through cavitation. The sonication causes a doubled dough volume increase followed by an additional mass yield of the dumplings equal 2–10% per kilogram of dough. Besides extra beneficial economic effect, our technology provides an additional sterilization effect of the fabricated dough.     

Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment

Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.     

Collapse pressure measurement of single hollow glass microsphere using single-beam acoustic tweezer

Microbubbles are widely used in medical ultrasound imaging and drug delivery. Many studies have attempted to quantify the collapse pressure of microbubbles using methods that vary depending on the type and population of bubbles and the frequency band of the ultrasound. However, accurate measurement of collapse pressure is difficult as a result of non-acoustic pressure factors generated by physical and chemical reactions such as dissolution, cavitation, and interaction between bubbles. In this study, we developed a method for accurately measuring collapse pressure using only ultrasound pulse acoustic pressure. Under the proposed method, the collapse pressure of a single hollow glass microsphere (HGM) is measured using a high-frequency (20–40 MHz) single-beam acoustic tweezer (SBAT), thereby eliminating the influence of additional factors. Based on these measurements, the collapse pressure is derived as a function of the HGM size using the microspheres’ true density. We also developed a method for estimating high-frequency acoustic pressure, whose measurement using current hydrophone equipment is complicated by limitations in the size of the active aperture. By recording the transmit voltage at the moment of collapse and referencing it against the corresponding pressure, it is possible to estimate the acoustic pressure at the given transmit condition. These results of this study suggest a method for quantifying high-frequency acoustic pressure, provide a potential reference for the characterization of bubble collapse pressure, and demonstrate the potential use of acoustic tweezers as a tool for measuring the elastic properties of particles/cells.     

The 10 MHz ultrasonic near-field: calculations, hydrophone and optical diffraction tomography measurements

The near-field from a 10 MHz ultrasound transducer has been studied using three different techniques; theoretical calculations, miniature hydrophone measurements and optical diffraction tomography (ODT). The motive was twofold; to evaluate the measurement possibilities of ODT for high-frequency ultrasound and to verify the calculated complexity of near-fields from real ultrasound transducers designed for use in blood perfusion measurements. Calculations of the field from an ideal piston transducer were done with surface integrals of the Kirchhoff function and the measured transducer was designed to approximate this ideal. Contour maps, from the three methods, of pressure amplitude from 1 to 30 mm along the beam are presented with beam profiles at 5 and 45 mm. The results imply that ODT has an increased spatial resolution compared with the 0.5 and 1.0 mm hydrophones. However, even better spatial resolution is needed to draw definite conclusions regarding the complexity of the near-field of the 10 MHz transducer.     

Ambient pressure dependence of the ultra-harmonic response from contrast microbubbles

Sub-harmonic response from ultrasound contrast agent microbubbles has been demonstrated to be an effective modality for noninvasive pressure measurement. In the present study, the dependence of ultra-harmonic response on the ambient overpressure was investigated by both experimental measurements and simulations. In the measurements, the microbubbles were exposed to Gaussian pulses with varied driving frequencies and pulse lengths, at an acoustic pressure of 0.3 MPa. The amplitudes of sub- and ultra-harmonic components were measured when the ambient overpressures varied from 0-25 kPa. At the driving frequency of 1.33 MHz, the ultra-harmonic energy decreased but the sub-harmonic energy increased with the increasing overpressure; while at the driving frequency of 4 MHz, both the sub- and ultra-harmonic components showed the same tendency that the corresponding energy decreased as the overpressure was increased. A 4-MHz Gaussian pulse with 64 cycles could provide an ultra-harmonic response with both good ambient pressure sensitivity and high linearity. Furthermore, the effects of shell parameters of a microbubble on the generation of ultra- and sub-harmonic responses were discussed based on simulations using Marmottant's model. This study suggests that the ultra-harmonic response from contrast microbubbles might be applicable for noninvasive pressure measurement.     

A continuous-wave ultrasound system for displacement amplitude and phase measurement

A noninvasive, continuous-wave ultrasonic technique was developed to measure the displacement amplitude and phase of mechanical structures. The measurement system was based on a method developed by Rogers and Hastings ["Noninvasive vibration measurement system and method for measuring amplitude of vibration of tissue in an object being investigated," U.S. Patent No. 4,819,643 (1989)] and expanded to include phase measurement. A low-frequency sound source was used to generate harmonic vibrations in a target of interest. The target was simultaneously insonified by a low-power, continuous-wave ultrasonic source. Reflected ultrasound was phase modulated by the target motion and detected with a separate ultrasonic transducer. The target displacement amplitude was obtained directly from the received ultrasound frequency spectrum by comparing the carrier and sideband amplitudes. Phase information was obtained by demodulating the received signal using a double-balanced mixer and low-pass filter. A theoretical model for the ultrasonic receiver field is also presented. This model coupled existing models for focused piston radiators and for pulse-echo ultrasonic fields. Experimental measurements of the resulting receiver fields compared favorably with theoretical predictions.     

A proposed method for generating and receiving narrow beams of ultrasound in the Fast Reactor liquid sodium environment

In the liquid sodium coolant of the Fast Reactor there are several measurements which may be performed using ultrasonic techniques. This paper gives a brief outline of one such measurement and then describes the design of an ultrasonic waveguide for the generation and detection of ultrasound in this hostile situation. The successful laboratory tests of the device are also reported.     

Estimation of dynamic parameters of overthreshold parametric phase conjugation of ultrasound in magnetostrictive ferrites according to data of quasi-static measurements

A simple method for testing ferrite samples intended to be active elements of parametric phase conjugator of ultrasound was proposed and experimentally approved. The method allows one to estimate such dynamic parameters of parametric phase conjugator of ultrasound as the parametric amplification increment, threshold of absolute parametric instability, and optimum operating point position for a particular sample using results of measurements in a dc magnetic field. Results for two ferrite samples of different compositions and properties were compared to direct measurement data; their satisfactory agreement was obtained.     

Energetic balance in an ultrasonic reactor using focused or flat high frequency transducers

In order to undertake irradiation of polymer blocks or films by ultrasound, this paper deals with the measurements of ultrasonic power and its distribution within the cell by several methods. The electric power measured at the transducer input is compared to the ultrasonic power input to the cell evaluated by calorimetry and radiation force measurement for different generator settings. Results obtained in the specific case of new transducer types (composites and focused composites i.e., HIFU: high intensity focused ultrasound) provide an opportunity to conduct a discussion about measurement methods. It has thus been confirmed that these measurement techniques can be applied to HIFU transducers. For all cases, results underlined the fact that measurement of radiation pressure for power evaluation is more adapted to low powers (<15 W) and that measurement by calorimetry is a valid technique for global energy measurements. Composites and monocomponent transducers were compared and it appears that the presence of an adaptation glass plate reduces the efficiency of the monocomponent transducers. The distribution of ultrasonic intensity is qualitatively depicted by sono-chemiluminescence of luminol. Finally, the quantity of energy absorbed by samples placed in the sound field is determined and the temperature distribution monitored as a function of wall distance. This energetic balance allows us to understand the global behaviour of all experimental set-ups made up of a generator–transducer–liquid and sample.     

Acoustic reconstruction of the velocity field in a furnace using a characteristic flow model

An acoustic method can provide a noninvasive, efficient and full-field reconstruction of aerodynamic fields in a furnace. A simple yet reasonable model is devised for reconstruction of a velocity field in a cross section of a tangential furnace from acoustic measurements based on typical physical characteristics of the field. The solenoidal component of the velocity field is modeled by a curved surface, derived by rotating a curve of Gaussian distribution, determined by six characteristic parameters, while the nonrotational component is governed by a priori knowledge. Thus the inverse problem is translated into determination of the characteristic parameters using a set of acoustic projection data. First numerical experiments were undertaken to simulate the acoustic measurement, so as to preliminarily validate the effectiveness of the model. Based on this, physical experiments under different operating conditions were performed in a pilot-scale setup to provide a further test. Hot-wire anemometry and strip floating were applied to compare with acoustic measurements. The acoustic measurements provided satisfactory consistency with both of these approaches. Nevertheless, for a field with a relatively large magnitude of air velocities, the acoustic measurement can give more reliable reconstructions. Extension of the model to measurements of hot tangential furnaces is also discussed.     

A comparative study of local sensors of power ultrasound effects: electrochemical, thermoelectrical and chemical probes

In order to propose standard methods for the local measurement of the effects of power ultrasound inside a reactor, we compare three methods: a chemical dosimeter (Weissler reaction), a thermal sensor (embedded thermocouple) and an electrochemical probe (developed in our laboratory). The same emission device, i.e. the resonant tube (Sonitube-Sodeva), was used for all these methods. Similar trends were observed using various measurements: ultrasound effects vary significantly along the tube axis (due to standing waves in the resonant tubular emitter), but only slightly from the tube axis to the wall. More reliable and reproducible results were obtained with the thermal and electrochemical probes than with the chemical dosimeter.     

Calibration of non-contact ultrasound as an online sensor for wood characterization: Effects of temperature, moisture, and scanning direction

Numerous handheld moisture meters are available for measuring moisture levels of wood and building materials for a vast range of quality control and moisture diagnosis applications. However, many methods currently available require physical contact of a probe with the test material to operate. The contact requirement of such devices has limited applications for these purposes. There is a tremendous demand for dynamic online quality assessment of in-process materials for moisture content (MC) measurements. In this paper, a non-destructive non-contact ultrasound technology was used to evaluate the effects of increasing temperature in two MC levels and of increasing MC in lumber. The results show that the ultrasonic absolute transmittance and velocity parameters are directly correlated very well (R²≥0.87) with temperature for the two moisture levels in wood. At constant temperature, however, the velocity is inversely correlated with MC. It was also found that the distribution of MC along the length is marginally insignificant to both ultrasonic measurements. The transmittance measurement along the orthogonal thickness direction is insignificant above the fiber saturation MC; similarly, the velocity measurement is marginally insignificant. The study concludes a positive correlation and a good fit for this technology to advance into the development of an automated device for determining wood moisture levels, which will in turn be used to control the dynamics of wood drying/sterilization processes. Further calibration research is recommended to ascertain the constraints and limitations of the technology to specific wood species and dimension. PACS 43.35.Zc; 43.60.Vx; 43.35.Yb; 43.35.Mr; 81.05.Rm; 81.70.Cv; 83.80.Mc; 87.50.yg