Frequency (3.75-7.5 MHz), along with other parameters such as dynamic range, echo enhancement and gamma compensation, have a significant effect in ultrasound imaging on the accuracy and rapidity of non-destructive detection of bacterial and enzymatic spoilage in milk products. In this work it was shown that the frequency should not exceed 5 MHz, and that in some cases 3.75 MHz gives better sensitivity. It was found that ultrasound at a frequency of 3. 75-7.5 MHz could not be used to detect spoilage through cardboard. For this purpose, the optimal combination of frequency, dynamic range, echo enhancement and gamma compensation needs to be determined.
|Journal||LWT - Food Science and Technology|
|Publication status||Published - 1992|
|MoE publication type||A1 Journal article-refereed|