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Related Concept Videos

Ultrasonography01:17

Ultrasonography

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Ultrasonography is an imaging technique that uses high-frequency sound waves to visualize the body's internal structures. It is a non-invasive and safe procedure that does not involve the use of ionizing radiation, making it widely used in various medical fields. Ultrasonography is used to study heart function, blood flow in the neck or extremities, certain conditions such as gallbladder disease, and fetal growth and development.
During an ultrasonography procedure, a handheld device called...
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Characterizing a model food gel containing bubbles and solid inclusions using ultrasound.

Anatoliy Strybulevych1, Valentin Leroy2, M G Scanlon3

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Ultrasonic spectroscopy can measure bubble and bead sizes in food gels, even when optical methods fail. This technique helps ensure food quality by evaluating structures with embedded ingredients.

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Area of Science:

  • Food Science
  • Materials Science
  • Acoustics

Background:

  • Characterizing heterogeneous materials with multiple inclusion types is challenging.
  • Distinguishing between bubbles and solid particles in food structures can be difficult using traditional imaging.
  • Maintaining food quality requires precise control over ingredient incorporation and structural integrity.

Purpose of the Study:

  • To apply ultrasonic spectroscopy for characterizing a model aerated food system.
  • To differentiate and measure the sizes of embedded bubbles and solid beads.
  • To assess the potential of ultrasonic spectroscopy for quality control in functional foods.

Main Methods:

  • Utilized ultrasonic spectroscopy to analyze an agar gel model system.
  • Embedded both air bubbles and polystyrene beads within the gel matrix.
  • Exploited distinct acoustic resonance frequencies of bubbles and beads for characterization.

Main Results:

  • Successfully measured the sizes of bubbles and beads using ultrasound.
  • Demonstrated accurate size measurement even when inclusions were optically indistinguishable.
  • Showcased the frequency-dependent nature of acoustic resonances for differentiation.

Conclusions:

  • Ultrasonic spectroscopy is effective for characterizing soft heterogeneous materials with mixed inclusions.
  • The technique is highly relevant for functional foods requiring precise structural evaluation.
  • Enables quality assessment of aerated foods with incorporated solid ingredients without structural degradation.