Buch, Englisch, 450 Seiten, GB, Format (B × H): 155 mm x 235 mm
Reihe: Food Engineering Series
Buch, Englisch, 450 Seiten, GB, Format (B × H): 155 mm x 235 mm
Reihe: Food Engineering Series
ISBN: 978-0-387-84797-9
Verlag: Springer
Sounding Out Food Quality is focused on sound science-based description of ultrasonic techniques that can be used to analyze the material properties, the structure, and the dynamics of soft materials. The first section of the book provides a comprehensive overview of the basics of wave propagation, and the propagation of sound through single phase and multi-phase materials. A brief background in the second section covers the generation of ultrasound (basic hardware components), and how different waveforms from the transducer are controlled (electronic components).
The is the first book to comprehensively treat the area of ultrasound applied to food.
Zielgruppe
Scientists, researchers, academics in the areas of food quality and safety, industry
Autoren/Hrsg.
Weitere Infos & Material
Fundamental Background.- Generating Ultrasound.- Investigating Composition and Physical Properties of Foods.- Structure Evaluation.- Ultrasound for Investigating the Dynamics of Food Systems.- Measuring flow from ultrasonic Doppler velocimetry.- Index.
