Pallav, P., Hutchins, David A. and Gan, T. H.. (2009) Air-coupled ultrasonic evaluation of food materials. Ultrasonics, Vol.49 (No.2). pp. 244-253. ISSN 0041-624X

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Abstract

This research was performed with the aim of detecting foreign bodies and additives within food products, and to measure selected acoustic properties, without contact to the sample. This would allow use in manufacturing plants on production lines, where contacting the product for ultrasonic inspection would not be feasible. Images of internal structure are reported. The air-coupled system uses capacitive devices which are able to provide sufficient bandwidth for many measurements, including the detection of foreign bodies in cheese, the detection of deliberate additives to chocolate, the detection of fill level and content of metallic food cans, and measurements of frozen dough products. The approach demonstrates that ultrasound has the potential for application to many industrial food packaging environments where nonmetallic objects within food need to be detected. (C) 2008 Elsevier B.V. All rights reserved.

Item Type:	Journal Article
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) T Technology > TX Home economics
Divisions:	Faculty of Science > Engineering
Library of Congress Subject Headings (LCSH):	Ultrasonics, Food -- Analysis, Food -- Evaluation, Ultrasonic imaging
Journal or Publication Title:	Ultrasonics
Publisher:	Elsevier Science BV
ISSN:	0041-624X
Date:	February 2009
Volume:	Vol.49
Number:	No.2
Number of Pages:	10
Page Range:	pp. 244-253
Identification Number:	10.1016/j.ultras.2008.09.002
Status:	Peer Reviewed
Publication Status:	Published
Access rights to Published version:	Restricted or Subscription Access
URI:	http://wrap.warwick.ac.uk/id/eprint/28814

Data sourced from Thomson Reuters' Web of Knowledge

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