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A noncontact ultrasound approach for mechanical property determination of cheeses
B. K. Cho
,
J. M.K. Irudayaraj
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peer-review
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Keyphrases
Mechanical Properties
100%
Ultrasound Approach
100%
Cheese
100%
Properties Determination
100%
Non-invasive Ultrasound
100%
Ultrasound Parameters
50%
Ultrasound Technique
50%
Air Instability
50%
Measurement Accuracy
25%
Non-contact
25%
Attenuation Coefficient
25%
Young's Modulus
25%
Significant Relationship
25%
Excellent Performance
25%
Toughness
25%
Thickness Measurement
25%
Non-destructive Measurement
25%
Energy Attenuation
25%
Food Materials
25%
Velocity Coefficient
25%
Ultrasound Energy
25%
Ultrasound Velocity
25%
Food Science
Mechanical Property of Food
100%