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首页> 外文会议>International Conference on Advanced Nondestructive Evaluation >Volume Measurement by using Helmholtz Acoustic Resonance for Porous Produce and Foods - Real-time Measurement of Bread Dough Volume in Fermentation Process
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Volume Measurement by using Helmholtz Acoustic Resonance for Porous Produce and Foods - Real-time Measurement of Bread Dough Volume in Fermentation Process

机译：通过使用Helmholtz声学共振进行多孔产品和食品的体积测量 - 发酵过程中面包面团体积的实时测量

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摘要

The changes in the Helmhoitz resonant frequency and acoustic absorption during the rise of bread dough were investigated. The dough volume predicted by using the Helmhoitz resonant frequency increased in the fermentation process; however, it was below the true volume. The apparent acoustic absorption coefficients determined by sound intensities increased when the bread dough rose. The acoustic absorption caused by the pores in the dough might decrease the resonant frequency. The increase in the dough volume should change the shape of a part of the power spectrum curve besides the spectrum peak. In order to detect such a small change, the difference spectrum between two spectra obtained at intervals of 1365.34 ms was used. The values predicted based on the frequency of the zero crossover point, such as the isosbestic point, agreed with the dough volume.
机译：研究了面包面团崛起期间Helmhoitz谐振频率和声学吸收的变化。通过使用Helmhoitz谐振频率在发酵过程中增加的面团体积;但是，它低于真实的卷。当面包面团上升时，通过声强度确定的表观声学吸收系数增加。面团中孔引起的声学吸收可能会降低谐振频率。除光谱峰之外，面团体积的增加应改变功率谱曲线的一部分的形状。为了检测这种小变化，使用以1365.34ms的间隔获得的两个光谱之间的差异谱。基于零交叉点的频率来预测的值，例如ISOSBestic点，同意面团体积。

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