Low intensity ultrasound

John N. Coupland

doi:10.1016/j.foodres.2004.01.011

Low intensity ultrasound

John N. Coupland

Food Science

Research output: Contribution to journal › Article › peer-review

70 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 language	English (US)
Pages (from-to)	537-543
Number of pages	7
Journal	Food Research International
Volume	37
Issue number	6
DOIs	https://doi.org/10.1016/j.foodres.2004.01.011
State	Published - Jul 2004

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.foodres.2004.01.011

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Low intensity ultrasound

Abstract

All Science Journal Classification (ASJC) codes

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