Low intensity ultrasound

Research output: Contribution to journalArticle

58 Scopus citations

Abstract

Ultrasonic sensors have exploited to measure useful fundamental and empirical properties of foods both in the laboratory and in the processing plant. In this review, the basics of sound-matter interactions are introduced along with a discussion of what can be measured and how it can be related to food properties. Some example applications are given, along with suggestions for successful method development.

Original languageEnglish (US)
Pages (from-to)537-543
Number of pages7
JournalFood Research International
Volume37
Issue number6
DOIs
StatePublished - Jan 1 2004

All Science Journal Classification (ASJC) codes

  • Food Science

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