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Dairy products viscosity estimated by laser speckle correlation

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  • Dmitry D Postnov
  • Flemming Moller
  • Olga Sosnovtseva

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.

Suggested Citation

  • Dmitry D Postnov & Flemming Moller & Olga Sosnovtseva, 2018. "Dairy products viscosity estimated by laser speckle correlation," PLOS ONE, Public Library of Science, vol. 13(9), pages 1-10, September.
    • Handle: RePEc:plo:pone00:0203141
    DOI: 10.1371/journal.pone.0203141
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