Ultrasound properties of foods

Donghong Liu, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The consumer’s need for fresh, nutritious, and safe foods has driven the food industry to pursue fast online quality-monitoring strategies. Low-intensity, high-frequency ultrasound (<1 W/cm2 and >100 kHz) has been tested as a promising tool to achieve the rapid, accurate, inexpensive, simple, and nondestructive online measurement of food quality indexes. Ultrasonic detection enables real-time measurement so that food composition can be adjusted, process parameters modified, and quality assured.

Original languageEnglish (US)
Title of host publicationEngineering Properties of Foods, Fourth Edition
PublisherCRC Press
Pages637-676
Number of pages40
ISBN (Electronic)9781466556430
ISBN (Print)9781466556423
DOIs
StatePublished - Jan 1 2014

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ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Liu, D., & Feng, H. (2014). Ultrasound properties of foods. In Engineering Properties of Foods, Fourth Edition (pp. 637-676). CRC Press. https://doi.org/10.1201/b16897