Abstract
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 language | English |
|---|---|
| Publication date | 2009 |
| Publication status | Published - 2009 |
| Event | Advances in Process Analytics and Control Technologies 2009 Conference - Glasgow, United Kingdom Duration: 5 May 2009 → 7 May 2009 |
Conference
| Conference | Advances in Process Analytics and Control Technologies 2009 Conference |
|---|---|
| Country/Territory | United Kingdom |
| City | Glasgow |
| Period | 05/05/2009 → 07/05/2009 |
