Ultrasound properties of foods

Donghong Liu; Hao Feng

doi:10.1201/b16897

Ultrasound properties of foods

Donghong Liu, Hao Feng

Food Science and Human Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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 language	English (US)
Title of host publication	Engineering Properties of Foods, Fourth Edition
Publisher	CRC Press
Pages	637-676
Number of pages	40
ISBN (Electronic)	9781466556430
ISBN (Print)	9781466556423
DOIs	https://doi.org/10.1201/b16897
State	Published - Jan 1 2014

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

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10.1201/b16897

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Ultrasound properties of foods

Abstract

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