In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [∼20% solid fat content (SFC...
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| Autores principales: | Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini |
| Aporte de: |
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