Abstract
Accurate control of soymilk coagulation process for a consistent product quality entails the development of an on-line fiber optical sensor technology to enhance the quality of machine soybean product. The sensor signal was measured, and studied the effects of temperature, soymilk concentration, and calcium chloride solution concentrations on tofu making parameters. The light scattering in the beginning of gelation has a pleteau and light absorption ( a u ) and reduced scattering coefficients ( s u ) steadily change with wavelength and increased with the soybean milk concentration. The proposed mathematical model shows potential for on-line monitoring of soymilk coagulation.
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