Ultrasonic characterization of yogurt fermentation process

Dris Izbaim , Bouazza Faiz , Ali Moudden , Mohamed Malainine , Idriss Aboudaoud

The objective of this work is to characterize the fermentation of yogurt based on an ultrasonic technique. Conventionally, the acidity of the yogurt is measured by a pH meter to determine the progress of fermentation. However, the pH meter should be cleaned and calibrated for each measurement and, therefore, this method is not practical. In this regard, ultrasonic techniques are fast, non-invasive and inexpensive. The measurement of ultrasonic parameters such as amplitude and time-of-flight of the echoes backscattered by samples of yogurt were able to provid information on the phases of the fermentation and so on the state of yogurt over time. The major contribution of this work is the detection with high precision the moment when the fermentation process should end to stop the growth of bacteria.

Domaines: Acoustique [physics.class-ph]

Dris Izbaim, Bouazza Faiz, Ali Moudden, Mohamed Malainine, Idriss Aboudaoud. Ultrasonic characterization of yogurt fermentation process. Acoustics 2012, Apr 2012, Nantes, France. ⟨hal-00811348⟩