Ultrasonic transducer for evaluation of rheological properties of bread dough.

摘要

Ultrasound transducer to evaluate rheological properties of bread doughs.; Is a device capable of transmitting and receiving acoustic pressure waves into shear y10 materials with high attenuation to passage of said acoustic waves. In Figure 1, the transducer (1) is shown in its support (2). This electromechanical transducer comprises an acoustic port (3) associated with the surface that is contacted with the material to be evaluated (4), and an electric port (5), associated with the lead terminals that connect the transducer to the electronic subsystem (6) for excitation, signal acquisition and analysis.; The transducer itself (Figure 2) is constituted by an active element coupled to a passive mechanical resonator substantially cylindrical shape (7) (8), responsible for bidirectional electromechanical conversion. The assembly is supported in zones (9 and 10); which they are mechanical vibration node to minimize coupling to materials, elements or parts of the material to be assessed.; Using this transducer can be done in a single assembly, based on the measurement of the impedance variation in the electrical port caused by the load variation in the mechanical port or a couple of transmission-reception with sound waves through the material in the path of one another transducer. Eventually there may be more than one transmitter, receiver and more than one transmission and reception functions can be exchanged in the measurement process statically or dynamically.