Non-destructive detection of the spoilage of aseptically-packed milk products

The effect of frequency and imaging parameters on the sensitivity of ultrasound imaging

Gun Wirtanen, Raija Ahvenainen, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)126-132
JournalLWT - Food Science and Technology
Volume25
Issue number2
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

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spoilage
ultrasonography
dairy products
Ultrasonography
Milk
image analysis
cardboard

Cite this

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title = "Non-destructive detection of the spoilage of aseptically-packed milk products: The effect of frequency and imaging parameters on the sensitivity of ultrasound imaging",
abstract = "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.",
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journal = "LWT - Food Science and Technology",
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Non-destructive detection of the spoilage of aseptically-packed milk products : The effect of frequency and imaging parameters on the sensitivity of ultrasound imaging. / Wirtanen, Gun; Ahvenainen, Raija; Mattila-Sandholm, Tiina.

In: LWT - Food Science and Technology, Vol. 25, No. 2, 1992, p. 126-132.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Non-destructive detection of the spoilage of aseptically-packed milk products

T2 - The effect of frequency and imaging parameters on the sensitivity of ultrasound imaging

AU - Wirtanen, Gun

AU - Ahvenainen, Raija

AU - Mattila-Sandholm, Tiina

PY - 1992

Y1 - 1992

N2 - 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.

AB - 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.

M3 - Article

VL - 25

SP - 126

EP - 132

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -