Ultrasonics in food engineering Part II: Applications
Ultrasonics in food engineering Part II: Applications
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超声波在食品工程中的应用第二部分：应用
DOI：
10.1016/0260-8774(89)90047-2
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发表时间：
1989
影响因子：
5.5
通讯作者：
M. Povey
中科院分区：
文献类型：
--
作者：
M. Povey
回顾了超声波技术在食品工业中的应用，考虑了其他行业的相关应用，并探讨了超声波在食品工程中的未来。食品和食品相关材料的声速和衰减数据以及声学可测量特性（例如绝热压缩性、刚性和声阻抗）被制成表格。描述了蔬菜、面团和巧克力中的声速测量。仅考虑与食品特性测量相关的超声波低功率应用。
Applications of ultrasonic techniques in the food industry are reviewed, relevant applications in other industries are considered and the future of ultrasonics in food engineering examined. Data on sound velocity and attenuation in food and food-related materials are tabulated, together with acoustically measurable properties such as adiabatic compressibility, rigidity and acoustic impedance. Measurement of sound velocity in vegetables, doughs and chocolate is described. Only low-power applications of ultrasonics of relevance to the measurement of food properties are considered.