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Wolfgang Liebsch, Dieter Frense, Thomas Nacke, Dieter Beckmann

Use of the Ultrasound Velocity Measurement for the Determination of the Fat Content in Milk

This article describes the selective determination of a single component in a suspension at the example of milk. It is aimed to determine the milk fat content. The measurement was carried out with an integrated measuring method of the ultrasound velocity, using a temperature profile. The data are reduce through an approximation. This allows the evaluation of the measured data with a neural network. The results are then compared with reference measurements. In the discussion the measuring errors and the limits of this method are described.

tm – Technisches Messen, Oldenbourg Wissenschaftsverlag

Print ISSN: 0171-8096
Volume: 72, 10/2005
Pages: 576 - 583

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