Dairy products viscosity estimated by laser speckle correlation

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Dairy products viscosity estimated by laser speckle correlation. / Postnov, Dmitry D; Moller, Flemming; Sosnovtseva, Olga.

I: PLOS ONE, Bind 13, Nr. 9, e0203141, 2018.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Postnov, DD, Moller, F & Sosnovtseva, O 2018, 'Dairy products viscosity estimated by laser speckle correlation', PLOS ONE, bind 13, nr. 9, e0203141. https://doi.org/10.1371/journal.pone.0203141

APA

Postnov, D. D., Moller, F., & Sosnovtseva, O. (2018). Dairy products viscosity estimated by laser speckle correlation. PLOS ONE, 13(9), [e0203141]. https://doi.org/10.1371/journal.pone.0203141

Vancouver

Postnov DD, Moller F, Sosnovtseva O. Dairy products viscosity estimated by laser speckle correlation. PLOS ONE. 2018;13(9). e0203141. https://doi.org/10.1371/journal.pone.0203141

Author

Postnov, Dmitry D ; Moller, Flemming ; Sosnovtseva, Olga. / Dairy products viscosity estimated by laser speckle correlation. I: PLOS ONE. 2018 ; Bind 13, Nr. 9.

Bibtex

@article{82662206b8a940b0bbe7a481dc7014e2,
title = "Dairy products viscosity estimated by laser speckle correlation",
abstract = "Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness. Viscosity changes the flow properties of food and influences the appearance and the consistency of a product; this control variable is important in most production stages-manufacture, processing, and storage. Viscosity of heterogeneous products at a given temperature depends on its composition and physical state of its substances. Although rheology provides a method to access the product viscosity, it lacks non-contact full-field monitoring. We apply a simple correlation analysis of laser speckle images to evaluate viscosity properties of dairy products. Our approach ensures robust measurements with high degree of detectability.",
author = "Postnov, {Dmitry D} and Flemming Moller and Olga Sosnovtseva",
year = "2018",
doi = "10.1371/journal.pone.0203141",
language = "English",
volume = "13",
journal = "PLoS ONE",
issn = "1932-6203",
publisher = "Public Library of Science",
number = "9",

}

RIS

TY - JOUR

T1 - Dairy products viscosity estimated by laser speckle correlation

AU - Postnov, Dmitry D

AU - Moller, Flemming

AU - Sosnovtseva, Olga

PY - 2018

Y1 - 2018

N2 - Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness. Viscosity changes the flow properties of food and influences the appearance and the consistency of a product; this control variable is important in most production stages-manufacture, processing, and storage. Viscosity of heterogeneous products at a given temperature depends on its composition and physical state of its substances. Although rheology provides a method to access the product viscosity, it lacks non-contact full-field monitoring. We apply a simple correlation analysis of laser speckle images to evaluate viscosity properties of dairy products. Our approach ensures robust measurements with high degree of detectability.

AB - Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness. Viscosity changes the flow properties of food and influences the appearance and the consistency of a product; this control variable is important in most production stages-manufacture, processing, and storage. Viscosity of heterogeneous products at a given temperature depends on its composition and physical state of its substances. Although rheology provides a method to access the product viscosity, it lacks non-contact full-field monitoring. We apply a simple correlation analysis of laser speckle images to evaluate viscosity properties of dairy products. Our approach ensures robust measurements with high degree of detectability.

UR - http://www.scopus.com/inward/record.url?scp=85053131139&partnerID=8YFLogxK

U2 - 10.1371/journal.pone.0203141

DO - 10.1371/journal.pone.0203141

M3 - Journal article

C2 - 30192885

VL - 13

JO - PLoS ONE

JF - PLoS ONE

SN - 1932-6203

IS - 9

M1 - e0203141

ER -

ID: 202855797