Non-contact ultrasonic measurements in food materials

Food Research International

Volumn 34, Issue 10, 2001, Pages 865-870

  Saggin, R ^a   Coupland, J N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

On line; Sensors; Thickness; Ultrasound

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; FOOD ANALYSIS; FOOD; MEASUREMENT; SOLID; SOUND; THICKNESS; ULTRASOUND; VELOCITY;

EID: 0035149164     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00110-7     Document Type: Article

References (21)

1. An evaluation of three ultrasonic machines for predicting the body composition of live pigs of the same breed, sex, and live weight
2. Innovation in non-contact ultrasonic analysis: Applications for hidden object detection
3. Ultrasonic imaging of gravitational separation in emulsions
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5. Effect of temperature on the ultrasonic properties of oil-in-water emulsions
6. Droplet size determination in food emulsions: Comparison of ultrasonic and light scattering methods
7. Ultrasonic determination of the effect of shear on lipid crystallization
8. Ultrasonic determination of fish composition
9. Acoustic microscopy - Principles and applications in the study of biomaterial microstructure
10. Digitized ultrasonic images on live pigs for prediction of meat proportion in the belly
11. Characterization of aerated foods using ultrasonic reflectance spectroscopy
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13. Solid fat content determination using ultrasonic velocity measurements
14. Determination of fruit and vegetable properties by ultrasonic excitation
15. Low frequency ultrasonics for texture measurements in cooked carrots (Daucus carota L.)
16. The measurement of ultrasonic velocity
17. Ultrasonic spectral analysis for beef sensory attributes
18. What do ultrasound measurements in fruit and vegetables tell you?
19. Basic principles of ultrasound tissue characterization