Dairy Product Viscosity Measurements via Laser Speckle Correlation

Featuring viscosity measurements for dairy products obtained using a non-contact laser speckle correlation analysis method. The data was authored by Dmitry D. Postnov and last updated in June 2020. The specific row count, column count, and file size are unknown.

Use Cases

• Analyze viscosity measurements to correlate with dairy product properties like firmness or creaminess.
• Validate the laser speckle correlation analysis method for non-contact viscosity estimation in food science.
• Model the relationship between viscosity and the physical state of substances in heterogeneous dairy products.

Strengths

• Data is derived from a method enabling non-contact, full-field monitoring of viscosity.
• The dataset is published under a permissive CC0 1.0 public domain license.
• The research focuses on a specific and measurable physical property crucial to food production.

Limitations

• The dataset's size, structure, and specific variables are unknown, limiting immediate analytical utility.
• The data's recency is limited, with the last update occurring in mid-2020.

Provenance

Source

Dryad digital repository.

Collection Method

Viscosity was estimated by applying correlation analysis to laser speckle images of dairy products.

Freshness

Last updated on 2020-06-30.