Sensors pp 499-502 | Cite as

Ultrasound Based Sensor for Fat Detection in Fresh Milk

  • Massimiliano De Luca
  • Marco Santonico
  • Giorgio Pennazza
  • Sergio Iarossi
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 162)


The development of new technologies is an important aspect when assessing the quality of food. Food adulteration and frauds can be conveniently identified by fast systems providing a qualitative evaluation and food organoleptic properties as well. The acoustic sensors are, from this point of view, a valid alternative to conventional sensors. Milk is of course among the most important foods whose adulteration should be prevented. The engineering of the acoustic system presented in this paper has shown encouraging results in the characterization of milk with different fat content. The system properly calibrated could provide a valuable aid in the qualitative and quantitative determination of other interfering substances in milk.


Milk Sample Piezoelectric Transducer Organoleptic Property Acoustic System Security Line 
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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Massimiliano De Luca
    • 1
  • Marco Santonico
    • 2
  • Giorgio Pennazza
    • 3
  • Sergio Iarossi
    • 1
  1. 1.IDASC-CNR Area della Ricerca di Roma Tor VergataRomeItaly
  2. 2.Department Electronic EngineeringUniversity of Roma Tor VergataRomeItaly
  3. 3.Centro Integrato di Ricerca – CIRUniversità Campus Bio-Medico di RomaRomeItaly

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