Ultrasound properties of foods

Donghong Liu, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter


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
Number of pages40
ISBN (Electronic)9781466556430
ISBN (Print)9781466556423
StatePublished - Jan 1 2014

ASJC Scopus subject areas

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


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