Determining the Acoustic Properties of Chihuahua, Manchego, and Panela Cheeses by Applying Ultrasonic Spectroscopy

Abstract

In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Chihuahua. The echoscope block of the GAMPT® acoustic tomograph with acoustic sensor at 2 MHz was used to measure the acoustic phase velocity (m/s), which depended on the thickness, with a quasiregular ambient temperature of 16 °C. The acoustic tomograph used transmission with normal incidence. Measurements were performed in triplicate. The volumetric density and acoustic impedance of the cheeses, as well as the rheological properties, were determined through an indirect method. The results show that the acoustic phase velocities of the Chihuahua, Manchego and panela cheeses were APVChi ≈ 1221.47 m/s, APVman ≈ 1436.05 m/s, and APVpan ≈ 1142.28 m/s, respectively. The volumetric densities of the Chihuahua, Manchego, and panela cheeses were ρChi ≈ 1.16 gr/cm3, ρman ≈ 1.11 gr/cm3, and ρpan ≈ 1.70 gr/cm3 to 12.1 °C, respectively.

Keywords

• acoustic properties
• acoustic phase velocity
• acoustic attenuation
• cheeses
• Chihuahua
• Manchego