This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Mulet, A. Articles by Sanjuan, N. Search for Related Content Social Bookmarking                         What's this?

Review: Low intensity ultrasonics in food technology / Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos

Department of Food Technology, Polytechnic University of Valencia, Cno. de Vera s/n, 46071 Valencia, Spain

J. Benedito

Department of Food Technology, Polytechnic University of Valencia, Cno. de Vera s/n, 46071 Valencia, Spain

J. Bon

Department of Food Technology, Polytechnic University of Valencia, Cno. de Vera s/n, 46071 Valencia, Spain

N. Sanjuan

Department of Food Technology, Polytechnic University of Valencia, Cno. de Vera s/n, 46071 Valencia, Spain

Ultrasonic applications can be classified into low intensity or high intensity applications. The latter are used to modify a process or product with ultrasonics, while in low intensity applications the process or product modifies the ultrasonic signal, thus providing information about the product. Low inten sity ultrasonics in food technology can be used to monitor a process (liquid level, flowmeters) or to determine the quality of food products. Since ultrasonic techniques are rapid, non-destructive, easy to automate and relatively inexpensive, the number of applications is rapidly growing in this field. Ultrasonics can also be considered for use in laboratory testing devices to determine physical and chemical properties of foods. Ultrasonics has been used to determine texture, composition and physical state in liquid and solid foods. The commonly measured ultrasonic parameters are velocity, attenua tion and frequency spectrum composition. Velocity is the parameter used most since it is the simplest and most reliable measurement. This paper reviews the basic principles of ultrasonics, the most suit able techniques for each type of application, the testing devices needed to make measurements and the most interesting applications.

Key Words: ultrasonics • physical properties • quality control

Food Science and Technology International, Vol. 5, No. 4, 285-297 (1999)
DOI: 10.1177/108201329900500401


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?