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Ultrasound Is Sound Based Imaging Technique

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Introduction
Ultrasound is acoustic energy with a frequency at about 20kHz which is above the capability of human hearing. It is more commonly used in the medical field than food industry. In the medical field, the most significant usage of ultrasound is in sonographic scanners. As these scanners work at 2-18MHz, it produces smaller wavelength which is able to make sonogram of smaller details. As such, ultrasound sound based imaging technique is used to visualize body structures and tissues (Carovac, Smajlovic, & Junuzovic, 2011). Ultrasound contributes to the food industry via its acoustic cavitation in food and dairy processing. For example, extraction using ultrasound technology has shown to increase yield of high value food ingredients while emulsification produces food emulsions with smaller droplet size (Chandrapala, Oliver, Kentish, & Ashokkumar, 2012). In the dairy industry, ultrasound was proved to enhance heat stability of dairy proteins and is used to separate fat from milk (Grieser, 2015). Although most of the reported benefits of using ultrasound in food industry was done in the laboratory, major advances have been made in recent years to utilize ultrasound in commercial processes (Patist & Bates, 2008).
Mechanism?
The intrinsic mechanism of crystallization under the influenced of ultrasonic irradiation was not well understood though there are many researchers working on this topic for the past few years. In spite of that, the two recognized mechanism that

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