TY - JOUR
T1 - Ultrasonic monitoring of powder dissolution
AU - Saggin, R.
AU - Coupland, J. N.
PY - 2002
Y1 - 2002
N2 - Sucrose (20 wt%) and lactose (10 wt%) powders were mixed with water (at 2, 20, and 40°C) and allowed to dissolve. The proportion of an ultrasonic pulse reflecting at the interface between a polymer delay line and the dissolving sugars decreased during the dissolution process, and the magnitude of this signal, normalized to the echo from pure water, was proportional to only the dissolved portion. Ultrasonic reflectance is thus an appropriate sensor to monitor powder dissolution since it can distinguish dissolved and undissolved fractions without prior separation. The kinetics of sucrose dissolution were modeled using a cube-root equation and the rate constant of the process increased with temperature.
AB - Sucrose (20 wt%) and lactose (10 wt%) powders were mixed with water (at 2, 20, and 40°C) and allowed to dissolve. The proportion of an ultrasonic pulse reflecting at the interface between a polymer delay line and the dissolving sugars decreased during the dissolution process, and the magnitude of this signal, normalized to the echo from pure water, was proportional to only the dissolved portion. Ultrasonic reflectance is thus an appropriate sensor to monitor powder dissolution since it can distinguish dissolved and undissolved fractions without prior separation. The kinetics of sucrose dissolution were modeled using a cube-root equation and the rate constant of the process increased with temperature.
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U2 - 10.1111/j.1365-2621.2002.tb10308.x
DO - 10.1111/j.1365-2621.2002.tb10308.x
M3 - Article
AN - SCOPUS:0036291125
SN - 0022-1147
VL - 67
SP - 1473
EP - 1477
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -