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.
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