超音波應用於液態糖水糖度與黏度之偵測

The Detection of Sugar Content and Viscosity for the Liquid Sugar Solution by Ultrasonic Technology

郭鳳瑞(Feng-Jui Kuo) ； 盛中德(Chung-Teh Sheng) ； 艾群(Chyung Ay)

《農業機械學刊》 14卷1期 (2005/03) Pp. 9-15

https://doi.org/10.30062/JAM.200503.0002

摘要

食品加工中有許多是屬於液態食品，而糖度及黏度是液態食品加工過程中口感好壞的重要指標，因此，加工過程中，必要即時加以量測，使產品於製程中達到最佳品質。本研究是利用超音波自動化量測系統，配合硬體及軟體的開發，同時可量測波速及衰減係數，實驗量測方法採用脈波回波法，並配合糖度計及黏度計在不同濃度糖水液體材料中，溫度控制在30℃之條件下，進行量測不同之糖度值及黏度值，探討超音波波速、衰減係數與糖度及黏度間之關係。實驗結果顯示，超音波波速隨著糖度及黏度的增加而增加，都呈現正相關性，而波速與糖度線性關係良好，判定係數高達0.966，可提供了一套良好的液態食品檢測系統，但在相同實驗材料條件之下，超音波衰減係數與糖度及黏度的相關性差。

關鍵字

超音波 ； 糖度 ； 黏度

並列摘要

Many food products ate fluid foods. The sugar content and viscosity ate the important indices ft the taste. The real-time measurement ft the sugar content and viscosity is very important during food production to get good quality. This study developed the hardware equipment ft the automatic measurements of ultrasonic velocity and attenuation. The pulse echo method is used on this study. The experiments ft the measuring sugar content and viscosity were worked under the various sugar concentrations at 30℃. The relationship of ultrasonic characteristics and sugar content and viscosity was investigated in this study. From the experimental results, the ultrasonic velocity increased as the sugar content and viscosity increased. It showed the positive relationship (R^2=0.966) between wave velocity and sugar content. A good detection system for the liquid foods quality was developed in this study. But there is no obvious relationship between the sugar content and the ultrasonic attenuation.

並列關鍵字

Ultrasonics ； Sugar content ； Viscosity