Online monitoring of food processes using subsurface laser scattering

Jens Michael Carstensen, Flemming Møller

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review


    Online monitoring of physical parameters during food production is not a trivial task, but promising results can often be obtained with Subsurface Laser Scattering (SLS). The first SLS instruments are on the market today, and studies are needed to asses the potential of the technology. SLS can monitor particle changes and gelation formation in a fast and non-invasive manner during production of most food products. SLS is correlated to classical particle sizing parameters, i.e. size, number of light scatters and refractive index, as well as sensoric parameters like mouthfeel. The background of the SLS technology is explained, and results from yoghurt fermentation and foaming of a dairy dessert product is presented.
    Original languageEnglish
    Publication date2009
    Publication statusPublished - 2009
    EventAdvances in process analytics and control technologies - Glasgow, United Kingdom
    Duration: 5 May 20097 May 2009


    ConferenceAdvances in process analytics and control technologies
    Country/TerritoryUnited Kingdom


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