Application of acoustical methods for investigation of food stuffs

Abstract

Acoustical methods for automated determination of quality of four confectionery products are considered. Ultrasonic methods for determination of the quality by contact and non-contact way allow to obtain objective information about structure of products. Changes of parameters of ultrasonic signals in interaction with material are considered. A special measuring test bed and acoustic non impact level gauge had been constructed for the experiment. Using the acoustic method of the measurement of liquid level changes, the informativity concerning the quality of flour products was improved, and the experiment was simplifield and became more rapid. Comparing the suggested method with similar methods of investigation the objectivity of the results was improved, too.