@CONFERENCE\{IMM2009-05858,
    author       = "J. M. Carstensen and F. M{\o}ller",
    title        = "Online monitoring of food processes using subsurface laser scattering",
    year         = "2009",
    booktitle    = "Advances in process analytics and control technologies ({APACT} 09), 2009, Glasgow, Scotland, May {5-}7",
    volume       = "",
    series       = "",
    editor       = "",
    publisher    = "",
    organization = "",
    address      = "",
    url          = "http://www2.compute.dtu.dk/pubdb/pubs/5858-full.html",
    abstract     = "Online monitoring of physical parameters during food production is not a trivial task, but promising results can often be obtained with Subsurface Laser Scattering (SLS). The first {SLS} instruments are on the market today, and studies are needed to asses the potential of the technology. {SLS} can monitor particle changes and gelation formation in a fast and non-invasive manner during production of most food products. {SLS} is correlated to classical particle sizing parameters, i.e. size, number of light scatters and refractive index, as well as sensoric parameters like mouthfeel. The background of the {SLS} technology is explained, and results from yoghurt fermentation and foaming of a dairy dessert product is presented."
}