Modelling attenuation and velocity of ultrasonics in reconstituted milk powder

Abstract

In the context of food quality control, ultrasonics provide proven methods which are able to replace manual controls. The latter are subject to the lack of objectivity of human judgement. Automatic control increases reliability and reduces costs. This paper revisits data coming from ultrasonics through reconstituted milk powder. Two characteristics are studied using five productions of a well known manufacturer. Measured attenuation and dispersion of ultrasonics are explained through stable probability laws and random propagation times. We have proved elsewhere that this model is available in many propagation problems,in acoustics, ultrasonics and in the electromagnetic world.