Abstract
Sereval techniques based on ultrasound have been proposed for quality control of food products. They have shown that the use of ultrasonic techniques is very useful for quality control of certain food products and can be automated to allow rapid measurements while ensuring high accuracy. In this paper, we investigated three signal processing methods to calculate the group velocity of the acoustic wave: The Cross-correlation, Spectrum Ratio, and Smoothed Pseudo-Wigner-Ville transform to evaluate the use of ultrasonic measurements allow to characterize the milk coagulation process by correlating acoustic properties and coagulation process characteristics.
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