Monitoring Physicochemical Properties in Lasagna Pasta Using Contactless Ultrasound
54º Congreso Español de Acústica — Tecniacústica 2023
Abstract
In recent years, the market of ready to serve meals has experienced significant growth, leading to the development of new products and innovations. Furthermore, the concept of Industry 4.0 represents a great challenge for the food industry, requiring the development of automated and non-invasive sensors capable of accurately estimating food quality parameters. In this context, contactless ultrasound has emerged as an advanced characterization technique that enables real-time and on-line measurements. Moisture adsorption and dehydration is widely recognized as one of the most critical factors influencing the shelf life of cereal-based products. This study aims to assess the feasibility of contactless ultrasound as an innovative and non-invasive technique for monitoring the physicochemical properties of lasagna, including moisture content, water activity, and texture, which are influenced by moisture adsorption. Lasagna samples were subjected to different relative humidities storage conditions (10 and 40 %) for 14 days at 30 °C to induce changes in their physicochemical properties. The results demonstrated the sensitivity of ultrasound in detecting the physicochemical changes associated with moisture adsorption in lasagna.