用超声谐振法确定牛奶凝固时间的试验研究

The Experimental Research on Determining the Coagulation Time of Milk Using Ultrasound Resonance Method

在奶酪的生产过程中,确定牛奶的凝固时间是极为关键的一步,它直接关系到奶酪的品质和产量。文中提出一种非破坏性测定凝固时间的新方法一超声谐振检测法。即利用超声的衰减特性测定牛奶在凝固过程中的物理性能变化,以确定牛奶凝固点和凝块切割的最佳时间。试验研究结果表明:超声信号的衰减与牛奶在凝固过程中的物理性能变化密切相关。超声谐振法可显著地提高检测的精确度。

It is the first major step to determine the coagulation time of milk during cheesemaking process. It is closely related to cheese yield and quality. The research is aimed at developing a new and non-destructive method using ultrasound resonance for determining the coagulation time. That is to measure changes in physical properties during milk coagulation process for defining the coagulation time and then the optimal cutting time of coagulum. The study indicates that the ultrasonic attenuation change is closely interrelated to the physical characteristic changes during milk coagulation process. With this method measuring accuracy can be improved obviously.