Evaluation of porous food products by using ultrasonic methods
Keywords:ultrasonic measurement methods, physical-mechanical properties of porous food products, evaluation of porous products, acoustic echolocation method, direct and indirect acoustic measurement methods, asymmetrical Lamb wave.
AbstractIn this article, application of various methods for evaluating and measuring porous food structures are reviewed. It is noted, that ultrasonic vibrations and waves, due to their physical properties and wide frequency interval, can successfully be applied when analyzing porous food structures. These methods have a lot of advantages when comparing them with other non-acoustic measurement methods. We examine the application of the proposed acoustic echolocation method when evaluating porous food structures directly and indirectly. The possibilities to apply Lamb waves for evaluation of porous structures are also examined. The application of ultrasonic echolocation measurement method to evaluate porous structures is presented. This article can be beneficial to researchers, who specialize in evaluation of porous structures.
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