Use of Ultrasound in food processing

صفحه 1:
In The name of GOD 

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صفحه 3:
Obrasvus ta Pood Provessiay 0. 10۳000 ‎werd‏ ول توس و مطلهمارآممون و ‎tohe‏ وا ‎Pood waquPaturer would the‏ 3 رال ‎thew tie 3 highs qudiy prodvt of the lowest possible vost. The cowersion by‏ سور ‎swheved by subieviag te raw wort too nepber oP provesstay predic, Fx,‏ ‎keutoy, pookry, pressure, sheartey or wid).‏ ‎Coheredt vartiiows to he raw wdertds ond oP he provesstoy vowdioes wean trot the Properties oF the Prod procuet vary toon wopredotible warner. 

صفحه 4:
۰ ‏اوه لو موه‎ these various Pood wanPacturers ‏حاص جات ها لدجم‎ he ‎the Pood of pack ste oP procezekn‏ ون وا لت ,حبص تنوم جملا خأن يجلا جوج موجه لت لاه زا متسه اه ‎Coed proversiny‏ هت ‎Drxdicod chewird ued ‏طسو نمی‎ comm xokny umd kborts by ary pu, wad 9p there her ber cowtdercble wotvaica Por the developoect oP rapid sd}ied srospre Por woutoriay te properter of Pods 

صفحه 5:
‎yowier Pell oP research, whick ty Podiag tooreastay we to the Pood‏ بلاج د جا صتموح وا( ‎Pood products‏ جهن مش امن ورین ‎deretry Por bots the‏ ‎Phe sound renee ewpbyed can be dutded toy high Prequewy, bw ‏تال تیوه‎ suiroscued cod buy Prequewy, higt ergy power ‏ام‎ ‎usu‏ بقعب ‎teckotque Por‏ شرت سر اس موی وچ لس بیج بو( سا ‎we‏ اس و لوپ ا ومدج صخاو نو لجوج تلبت ان وم لو ‎oP Pood‏ او سوام له سار روت 

صفحه 6:
QOePritiod, Oescriptiod ‏شام۳() من‎ ۳ ‏لح ی روت جا میمش (ه مر لبط‎ by spud uxver oP O,000 or wore Ubrdtow per vevodd, Presedy, wort devebpords oP uirwrube (erica) Por Pood wppkxtew or vomobrobd rote (‘Loover 109?) Aik ‏سوه‎ tn he rane of 0.4 & OO Ola, peed vperciva ond bw power burl (IDO WD) ae wed Por uxnboinoie tevin (Peeeharsa od ‏(996سموم.‎ 

صفحه 7:
Olrasodr exctaive ts betay exacted Por ovudestrucive euduaicd oF the toerod qualiy cad ‏تمس‎ deP ects oP whole Brute ond ‏بتري بج مس سوس‎ pirat the wee of ‏اسيم سي ور‎ Por vewher fe devebpiin Pete tro woker's web (Dtrrack ond vhere (OOP) CPbroe ond Lioay (JOOP) wed the vee oP bw ‏یرجه۵۱۲۵ روصت‎ Por koprovewed oP ‏مسي ياس لي م سي‎ worden he 7 he cover stirs of IPR ei These taketrid oppiodiooy tockde texture, veroety und pooredindion wearurewecis oP ‏لته جوز‎ or Phutd Pods: 

صفحه 8:
‎wet, Prue ued veqetobles, dary ued viker proce‏ ره ۳و مطلاصاط موز ‎fokoes, Pow bvel aad wpercue wre wrewrds Por woubriag aad ‏وه خن این‎ ‏ممم‎ ‏(1996) با لت لا ام لس( لت هبوت اه ماوت ج روط لت ‎echouewed oP‏ هد واه جه ‎iby beted creo provess toproveweds suk‏ ‎wire iss ond eyes, deruption‏ و مقر رما لت تا مرو جوووووصبم وصاصم فج لمن عو ةعمس موجه م‌طوییه ,طنی۱ ۴و بموصییط ,رطام ام ‎wood eokauewed oP ony provers depeuded ‏موص خالل مت‎ 

صفحه 9:
ie euided trot ‏و زوواماوها موه‎ a wide rece oP curred ced Puture ‏عبت‎ 5 ke Pood techy Olreoued vibes tterotow beiwers kide-Prequecy soved waver ood woter to obtat iPorwdivd cbou te composition, structure od dkoesiocs of cwotertds teoucts whic ۷ “properties: The power buely weed ۱۰ ‏اه سوت‎ ore ev bw thal fe properties oP ‏بت ای سا‎ ot ‏الل‎ 9 & fa poieet phigh ewer irwrur ‏وی وه مات شارب‎ weed to te Pood trksty Por ‏ييه‎ cel derupton, keukn, ‏شلات‎ or curds purpose fg 

صفحه 10:
© whe varey of ‏و رتیل‎ irene Pods hove brew developed over fe pet 80 pews or vv, rePbviey be duersty ad ‏ری لو( و ویو‎ ood he veredtity oP he vireo techciqur [O-O] ‎bor etl oot Pouad wide spread use to woutortay Pood provesstay,‏ موه رو« مسق ‎vertcdy chou to he vero Pure‏ اددج ‎wreriow. Ths sivaioc wil‏ ‎Q@kixnwes it wieroelevirnicg have wude wulible suphivicde” pevirzuy lrin erection wepdble oP wohktoy woud Uirers wecrurewrcs ot rebels bu-coet 

صفحه 11:
The hieroston between uirascudd ord way wiorcheteroqrueus wuertds tr Poy welt sederstord, cod there ae wohedwatcd Porudee avuldble Por toterpretag ‏یه‎ ‎swemuwewerus tia Kober oP systews rela to he Pood tdi Prodly, uirascudd oP Pers ‏رامین و‎ of advange over dierudive teckatques wed i ixovutor Pood provesstn; operator thy apdble of ‏رو ور لت لوب‎ fi urine od wow, fod be ‏جا ابو‎ syste whick oe pooweuided ond ppiody opaque, ts rekively expe cern ¥ pac ey be adopted ‏یه سین بو(‎ 

صفحه 12:
۱ propria ta wuertde, ood webods wed i cary and toerpret weurreweds ti Pood systews kwe bern reviewed ebewhere [O-O]. Ae hie chapter ‏و موی‎ Uirermued revatio Pood process ‏لمح بو‎ 

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©. 06 60۵0۲۲۳۹۶۵ ۲۰۲۵8۵0۵040 را 0۵۵ لیم 1 مه اه هو زور لو ‎Por wouter‏ ل میم ۶و ی ۲۰ ‎properter oP the waerid betay tevied‏ دك ۰ ‎oP‏ مومووهوون «. ‘Dhe three «ors! koporisal ulraspoir properties are the velbviy ot whick oo uirepor wae propaniey frouds 0 woerid, tor exec io whick dor wave ty ‏تست سا لت ,لس مس‎ opeduare (whick detercotes the aout oF uiroscuad reMevied Prow 3 boundary cbetwern two «dertiy) 

صفحه 14:
و اوح ای و ‎travels trroudk‏ جروت ع تم مه ‎ot whick‏ (م) ‎Phe velooty‏ ‎by te Polowtay equator‏ سوم تحووام. 2 ‎Cae‏ ‏م ‎te‏ 2 ده لوا ۵ مه عبط )سجن تاه ويه | نآ موب ‏بو ‎oad the type oP wave propocditag) cod 9 tr the‏ بصن 

صفحه 15:
۲۳۶ ‏حول وا‎ o wdtertd or the wore restora ts to dePorwuiod the Poster uc ‏جوج فك‎ swe poppies Oru, dPPerewes to he eketo woddl oP woerids oe yeuer trac hose to deo ond 55 he irasour velbuiy ‏جا‎ detercotaed wore by the chests wodul foc by the ‏روص‎ (۵۶ expkice why he uireszde velooly oP solids ‏جا‎ qreuter thos trot oP Pike, even touts ‏فلا‎ a bev dows [7] Phe workke wed ta fhe cbove equdion depeudy vu the physied stale wad ‏جه سوق‎ he wuertd beter ‏لح‎ 

صفحه 16:
Cor buk sok the opproprite ‏فجت‎ & K+P BIO, where (C ‏حا جا‎ buk wohhe od © te te shea wirhhe, Por sok rode ts Younis oho, ٠7 ( اسف اه مت ‎wrk poder fro he‏ سل نا بات تب ‎rode a‏ © 0 or bquide wad qasser the appropridie woddus ty the bulk woduhe, whick ty the reviprocd WP the ‏سسوم له‎ Chea unver wil propante teouds eokky (B=) bu ore highly ctecnted te henicls cord wqeres ond do cot wendy ral Por pad ty be detected 

صفحه 17:
هه لصف و جیردت سا اه بون جحت رحا سسا حاص جا امیس مق ۳ ‎travel a‏ لج مصسيف ‎pulse oP‏ 9 ۳ مج( ۱( م) وحم( سود ‎dh)‏ = م) مسحسف مس( هه مشه) Oe ‏توت من‎ wwe proper ‏رصح ات ۰ ات و اه‎ ۱۶. the ‏لیوحت < جرهبا.‎ يو دلج نع هنامیمص و ویو ون ‎The‏ اجه لاه رووه ‎werliws whik power swe oP he‏ بت ‎he‏ & اب19 ی له لس ‎thie Der Porws ond uikcoey tar hed, ex). , verosiy,‏ [0] مها موی 

صفحه 18:
Cruterte ‏صصقب ححصي سحي ا دسجو جا‎ wed poms whe ‏عقنت صومحمط جه‎ ‏صخي حص‎ a deorukny (2.9. 0 park, crak or vokd) cad ‏ما تفج ا‎ crevices awhick we dPPered Brow tr oP te keke wae QOnthe udborpio he eeery & oil stored ‏بلجت وصسيك جه‎ bul tay wot be detevted by o revever ta he Porward drevion becuse tr proprio dreviza on phase koe ‏لحم‎ ۲۶ ‏و ون تون موشم بط‎ a wutertd har vats oP Depers per weter ( ) chee eet reed by) ho SORT pare Np m' 

صفحه 19:
A=Aé* Aree A ete colin oP te wae, nd X te he detour raved, Nhe ‏ها مجو تامجن مسجم‎ ‎oa uirarcue wave va deta ond‏ و طلست با اه طسو ‎by earurter her‏ مومت مج جرج سا نا ‎Pitog he wearurrweuts‏ ‎De ‏سجر بسي‎ ty Pea <9 te vii oP decbels por weer ( ‏سس(‎ Op = ‎9.900 ‏هه‎ aBri' ‎117 

صفحه 20:
Ovowtc Ikopeduace The woetc kopedauze (‘L = po) deterotees the proportion oP oo uireocie wae wePevted Prow a boveday betwers two wotertde Ohkeu phew vireny uxue & keded pa 9 pho hierPore separdie ive wrerids oP AiPPered cowie kopedtre te pay rePevied ocd ‏ميسن ومسي جم‎ Phe rotor oP the copies oP te tronecotted (1) cod rePeced (Br) waver 7 tra oP the rodeo ware (0)) ae ruled be texewericn (T) cel rePevion pve Pirtects (R), 

صفحه 21:
The yeruer te dPPerewe to wowte ‏ولو‎ between te tor wotertds ‏اجب و‎ ‏میوش و ماه(‎ rePevied ۱ oP ics ‏هبو‎ هاه حاص ها ابص وی و( لوط جو بمب ‎Cor exanple, ip vpikvize‏ ره تاصیت ‎wevessuy ۵ chose buy uzderide wih suka‏ De opto rePevics woertds wih very dPPeredt wowtic kopedaue shoud be werd. ‘Che went hopedore oF 3 utente ‏تسه بو لحم حط موه ها‎ he Provioa of ‏سوه میت‎ Proc te pw Pare 

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صفحه 23:
انا ‎veboties unt wowwtc Kopedaures, trac haus,‏ لم حسف جوا ها ری توق ‎uch thon vey‏ ها مه Or ke avery bw wots koprkeoe powered ty bukbs or sokbs whick wee tet ‏امش‎ by choot powetel rePevied Prow wa hierar betvews oir od ‏ه‎ طحب سحلت his vas be u probe whee Uinepurnd ty weed ty test dry ‏ويج سن ستشجحاطا .ياي رصا محفت‎ habe. @ ound wa oP tr betes wu uinesnub tenexhoer aud ‏نی و‎ ous proved Aireourd Pro bet roasted to he coer or his reerve outa werd (peu aqueous or ol based) van be pled betwers tor nxexdoer oud sours ty chutney te oP Roots of her abr «aay, or cher oaiel nevis ‏لا چم و( امد جلانب ملس‎ 

صفحه 24:
0۳661060۲۵ ۵6066066000۵ Ot preved here ae Pew uirescuir heiroeds whirk vad be purchosed oP hesheP which are sper Pedy dested Por Pood provesstay uppiodiows. This te the wots ‏مر‎ why vires curd har oot bero used wore Prequedly to he Pood testy. This vivaivg tf dread ‏واه و له موه‎ oP etre wonPacturers have ‏راود‎ developed uircsvuir sewsors Por uppicdios to Pood wotertds (ey, Opqaus etree, Dorchester, Doreet, OK; Overs ‘Ie., Ms, OK, DOGO). اه وه ‎rely va‏ اسان عقاو ‎sewers ae suikble Por pkople‏ و«( ‎fhe ireour velory 3 sade Prequeuy, oy. coareuidion detercwidioc, Pou‏ unter, tiohwor wewurewed, detevicd of Poretya bodes 

صفحه 25:
مه نت اطانت یی( سوه بل و توارط با ۵ اجه جیوه ‎Qore sophtcded‏ خم وصاجوصج حتممحسيك: ‎The‏ ,باه ‎romp oP uppicaiow, ».y., poricle‏ ولبات و ود ‎ood coopitude oP‏ عامج اديب ‎tw ways? ether the‏ هجو و رصع موی حبص ‎ weuured of a howe Prequeuy, or te toro Aight oad ceophide oF ۰‏ توش ‎ape oP irasoued whick hor trvelerd u how dotcare oe weaved [O, 10]‏ ‎“The hitler techotque & by Par te west populor ond usePl tevioique Por Pood provesstay‏ ‎cppiruiow, beose he experkordd coPkurdion bf skopke ty desk oad oper,‏ له طلقم يالوم ص ‎there ae‏ ماه لو بو رل ‎ewer wr‏ ‎dhe techoque vac pusiy be wuiweted 

صفحه 26:
The stoplest ced «ost widely wed tevkatque ‏جات ملسم له‎ ‏ول‎ suphetrded pubed webods have bers develbped te koprove te wourey oP ‎however, the operutny prices oe busicdly he onve or‏ ,]10 ,] حون ‎chose oP the pubr-echo tevkotque ‏اه رو و بو‎ he pube-evho tevhoque ty deeoribed ond swe oP he wodP cdo ‏۱ اون سور 

صفحه 27:
Oscilloscope Signal generator Measurement 1 2 Transducer 

صفحه 28:
0 pel whick ‏عمجت‎ te pape, ٩ ‏جص حسمن جه وی لاه‎ wad wa psvlbsvope (Prue @). Phe siqad qeverdior prodtwer aa eleviicd pube oP oc appropriste Prequrazy cert ‏لاسي‎ he pube & cowered tio ‏مه‎ ined pee by ‏.وس3خخصما جما‎ ٩۱ ‏عييجنها تج مه‎ the sample wll trewher the Par wal oP te vol where te rePeoted buck ty te freer (Prue 9). The enehoer wow we we a reveber oad cower be views puby bork tio wa plvited poe which te dephyed ou the ‏جم موطاديه‎ Dewar ewh phe & patty rented uid parti reevied ul he vel ibs o wwertes oP evhwes av observed ‏مت‎ bee onedloscope (Pree O) 

صفحه 29:
اه توا ذا لحوام اط و اجره دصي جصاه لج روا ‎<The‏ ‎twice the velleagk of Parker too he previ ecko‏ وب و ‎echo kee traveled‏ ایو( ‏توص ونوا | روا و ها تیصو ‎by‏ لح وله ‎rand ov the veboiy coo be‏ ‏موز ‏وج ‎oP‏ حم 5 كلابب دصق جات بجا اجه لوط < ‎The cellent‏ ۵4 جر ‏ی لاس روت ,زیاس هط ‎where the subsoripy vePer to uxter) 

صفحه 30:
‎saople ip hoes tis ichoeee van be deteroted‏ 9 وا روواس لش | ۶ راهطا ‎The dieu ntoa veh Pred b teterwteed by wearwtay fe awplider oP sucess‏ ۰ ۳ لبط مصلی ها ۵ ما بمب ویو لور تاو 44۴ سس سل ‎8 warcber oP sores oF errors hove ty be toes tote wrod Pacurde wewurrweue ‏[0] مان اج محص اف ,بجنت ‎wae tbe wank,‏ 

صفحه 31:
۸ Amplitude 

صفحه 32:
®PPLICCT1IOVG OP OLPRECOOOOD 1۵ 60۵0۵0 .F PROCECCMG reseweltbsews detevion 0 The prevewe or dbseuwe of wa objet between a par oP ‏حول‎ troceducers (oro 2 ‏وله‎ wad ‏لاه و‎ phi) cas be detevied by wearurtay the ocplicde of ee reveved styred [CC] “AP an ‏ماه‎ > preved the owplivde oP the reveived stand will be reduced This tevkoique bee Pl Por countay he suvber oP pbievis poset 5 ‏هن مادم كأعاجوت‎ poweyor bet. TP tke speed ou te coweyor bet howe he size of tre objevtr von who be dered 

صفحه 33:
Olrwound can dbo be used ‏وا‎ deter he prevewwe pr cberwe oP ‏وتو و و لت و‎ Petes Ope, Dad Dr kek. Oo ‏من متام و میت تقو‎ fe ouside wl Po ouideer vod the wopitude oP od echo rePlevied Prow the teide wil weed (Crnwe @). Phir cwplinde ‏امن ان لسوت تایه با من موی‎ ta tre tock (equation ®). 1۳ ‏و موی و لبط بت‎ he cooker (\.., bw wow kkopeckese) the cophide oP the reveted phy wil be qreder toa Po poadewed wotertd & preven. This ype oP ‏ویو‎ purl be ‏دجم باط ذا جوف‎ wheter o bqud to: tack hod Paleo above or bebw swe oriicd but, orp eterone wheher herr wor sowe wuertd rewotoieg tao pipe. We porto awed Por opphouica w cbeed cockaers where eud obeervavay ar wt possbe ‘Dhe inPorwutos Prow the ser voukl be por oP ‏,بسا امه و‎ 2 the spotec woud be ‏جاده بابحا‎ 

صفحه 34:
Transducers 

صفحه 35:
Dhickvess oad Level detevion 9 ‎kei oppidious Por chia precise wecrureweds of‏ و ‎weed‏ ری ی موس ‎be preverd wentcet the side oP a‏ سج لصي جف تحمل 090 .]([ ‎fe fickwss oP andertde‏ ‎‘weit ued her koe iehers Pow pube to travel worvey he coderidl od bok ty‏ ‎wormed (Prue 8). P he veboty oP ‏صا حصا حا لتحم حصا ها لمت ححسيف‎ tor ‏:لها مه سوواط‎ Od = ot. Olena i pate) ‏تست ۲ حاص‎ pa wrteridy whisk ‏چیه بر چیه با اجه‎ wetods, ‏رورت‎ kor ‎: ‏و لصو‎ the ‏ها تا طتللیه پات ها موه توالت بو وه بسانت‎ of fe pee. Wows chy be werd b weer fe hickwesy oP tabi kevere to clive ‏سب۳) مود‎ 0( 

صفحه 36:
۰ ‏جوا سا و بویا با و موقت بط‎ oP Pat ocd leoa tour fa cata Pleats br fe x02! popuar we oP ulrweounnd ta he Pood tekory of prevedt [O] 4a Poot there wwe ver w hudhed rePerewres perks 7 his ‏ممفصاريه‎ oP died ts the Pood Crewe ood ‏ی رومام‎ «eee-ce99) 4a pods! 7 «woe! ober uppiodiow of uireoed to he Pood irks, whisk have rarely cevebped Parker hoa we ta the ‏چاه هس سا رو‎ oP powers ‏سارت تن‎ Por grad wet qty ]0[ 

صفحه 37:
Dh wpplcdion ty bored ‏مس‎ wear ewed OP kee ‏جح ها ویو هه‎ wrePevied Prow bourndates between kyers oP Pa, feu tour und boo (Prpre S) ‎tohiques hue te adap tho hey oe Party chop, ew i operde und jue‏ یه ‎spredvtow oP xoed quay oP hve «ota‏ ‎Other exacpler oP thickorss detercotraiver tartude: quid levels to vac pr troke, ‏تا‎ ‎wP poukne oo podPevicweries, ‏وتا اه ری‎ ‏وت اجه ‎soles wi‏ من 1% ‎trot‏ ات نا لوط وا بای من وا( ‎ww tod wil]‏ 0.09 مسب 

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۱ Amplitude 

صفحه 39:
‎.O‏ سح ‎body‏ وج ‎wnterids suck ws peves oP weld, chev, wood, pkoty or okey debris‏ را , ‏وال و( اوه رورم لو و موی تسف جاصتحانب ولصاوت ‎Onn Pods we opicdy opaque oad sy‏ ‎١‏ يلصا بده ووب ‎be reRevted‏ اب ۱ روت هب امسر بط مرح وه ۳ ‏سا لس ‎hare punk dPPereue tr sts‏ جا سوا مجم دحوي جوم ‎he Pood oad the Pores body, whirk & wendy he pare 

صفحه 40:
۲ ‏اه موف‎ the Poretga body ‏ان چیه | موب‎ te coo & deteroted by wearurtry the toro Pichi oP ‏سسجت و‎ pubes reReried Prow te Pores body ond Pro fe pos sud (Piqre 8) _ 44 > Oy worm aa Uiresrdy reenter arid fhe sak He poosble tr ‏ات سا ساب‎ ‏ما لو‎ of tae Poet ‏تقس‎ ]00[. Dh ‏ماو ماو و با مومت‎ of ‏ممصم نمل‎ fechoquer weed to werden ty detector fe hed oo ee oP Pete! ta hee wrote 

صفحه 41:
Pow roe weureweus Qeusurewed oP te Bow rie oP oderids throudk pipes durtay provesetay ۱ ‏وه بو‎ oF te Pood they. There oe ‏هل و چم موق و امین و‎ pewwor while whick ‏مهو وا لو وا من‎ the Plow roe oP iqude, te toee worst ‏موس‎ betag those bused po trace itor, Doppler ‏مداع صوص صوصن لحت‎ ‏سس‎ ]00[ Olrwour Mow were ae vopcble oP detercoictay Pow role up to a Pew wetere per ‏وه رل وود‎ systews whick have dkoewwicas rongay Prow fees fon a wilioeter (L., bod Pow ta vetes) io qreder toa a hibweter (i.e., Now oP wuter ta rivers) 

صفحه 42:
Trovet toe, The travel te Por a pube oP ‏موب و امرو مامت‎ of ‏جوا‎ a state Paid qed by te equaios: 1= ‏ولك‎ where ote te velbvty oP ‏جا لهجا جما خلا مفلا جما وا اجك‎ Plowteg wk a velo O te root hoe wil be worded وه ‎rescue wave trvels to he sae drevion or the Pad te wovtey te‏ | وا زوجم )لقت ‎ kerewed (c+O), ood he rowel toe & rede‏ روما AP the uirasote wave travels to the opposite ‏جا لعفا جما وا متس‎ pverd) vebrty cdeorewed (6-0), cad te tenet tow iy terewed =d(-O) ۱۳ velvty oP the Pid con therePore be detercotced by rearroaday ‏اوه مسا‎ 

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ساسا No foreign body =. Foreign 

صفحه 44:
yoke: 4) 26h The deterwicdiod oP Pw roe ty therePore indepeudeal oP the ulrascor velbviy oP te Blid, which ‏جا‎ koportont ‏جد‎ his way vary wil the coeporiio’ oF the Phil or the مس لاو ها موه لصو | عبط لوو مووو حون ولون و erese 3 bead too pipeor Pied of ca code io vce cote [dd] Aa the hier ‏مسي ب و سيد‎ © Doren the weaweweds Por te one 

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طسو( . Qoppler Pow weters wewure the Prequewy ehh whick pore wheo wo ira ‏تاه پمارت وس تسا با مهن‎ [2] The Prequewy shh te rekied to he veboiy oP the partcles wad sv tet Pow roe con be ‎ta te‏ اجه نوم با بو واه ‎he Pood ixkety heer‏ 415 .[00] صصص حاط ‎(Bud or deceiy Pluctadiow to the Iquid sue to Pow‏ ‎.Orvss vorrekica ‏ها لفط ‎tt te‏ اجه وت ‎der rely 7a he‏ منوا ‎vorekios‏ ورن ‏ل عصماعل ‎the fow rie. Two irnedwerr a Pred io a pipe to how‏ ماص حاط ایس و تقو پر ‎Sapa) dad be pubes rePlecied Prow te‏ 

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Dhe oka reveved ‏موی چه لجع مر‎ win veoh red rose orrekics whick looks Por stoler poliercr te he tur stad correspradiay to rePeviow Prow be suwe pat (or vet oP patos) poset ‏ول سا رو‎ ‏حلص‎ hes porwr he koe tierid (Por he howell ‏اه حول متا رم و‎ anbakted: O = dit ‎weters desorbed cbove were te were Pow velo oP he‏ بط موسي و جلت ‎Phd, ta practice there ul be a Pow prolle worvee te pee. Dore suphirirded Pow‏ ‎somes have bees tevebped whick cau be wed tp were Pow profiler ]10[‏ ‎4 shoud dev be potted ou tka the Doppler aad oroes-rorrehiion Pou ceters wear the Pour oP fee pate white way be ‏مخت‎ Proc traf oP fe Phd te 

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Vewperdur wearureweus SO Phe uireuy properties oP wueridy we vewiive ty ewperdure wad so ‏من اوه‎ ‏لوسر‎ to provide Poradion ‏الوح‎ teopercee ‎herwowetrs kwe bers develpped whick cout oP a rod oP cotertal wih o‏ یه ‎wdertd of dPPered wousic operas booted to the ood (Pique‏ اس ۳و ودام ‎0) ‎095 ‏وه‎ pube ‏لس سا موه ولمم‎ tf poriy rePevied wed porfy ‏لاه‎ of the ‏ول ما ها ونوا ولمم‎ ‎۳2 ‏بو لس‎ travel book ty the trowsduver, whist the trecexotied port propartes: ‏لصو ‎te eat peve bePore travels bok i he‏ یج 

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The dPPereue to koe (i) between the two echoes ty te tive tthe the pube to roel tute he bors (fo? te vadpece he thoe depeuts ou the ircsodie velo oP the euchpieve uteri cod te leads, bots oP ‎vary wil tewopercture‏ نید وم وه سم ‎The herwoweter te viibrded by wecrurte {to periee oF iqude of‏ ‎CorePl desks oP the therwoweter ty weeded to wold titerPerewe Prow side wot‏ ‎arePevioar, un reverberdious ta he exbpece 

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End-piece 

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ie dbo poselble to ver the wdtertd whose tewperdure ty to be weed w t's pws ckeroowetr, by uilatey he tewperdure depradeare oP tie ‏وصاجووصام سوت‎ (۶ ‏)واب :6 فك بر مج وت اه روما مك‎ ot rorw tewpercture, 20 the tewperstere oP aquene-besed Poods coud be wearwed too Proton oP ‏وصبطل و‎ wwe ter vel ewperdurr profs kad bera eetbbehed [2] ‘The wil depead oo the powportion oF thew olerid, whick way be u problew P te spowporiion ty vortable Olnerur seers wil prove wseP ul fo pikniiows where ii ‏نو‎ er pwediond ‏مونم اف بو ره ا ري عر تسود وقول‎ 

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۱0۱ DP powpostion ont wiorostiructire .O Olrecund her been werd tp weurure te vowposiion oP a wide vorely oP dPPerect Pood ver ter post hoP peckiy or pp, vx, Poleas rots ‏رخ خن مت له رت هن‎ sold Pot codecs, wilk cowporticn, Kar puedo, vicokol pootedl oP drier, irtdvverider to pis, dir te werdied Poods, sal powedirdion oF brie ‏راما امه‎ ار The ‏من اهر لجیجهش هن شام‎ hetr boty 3 stqoPicodt choo to te virco وجبحجاه دصلاوم ممت صا جد ‎-propertes oP ardent‏ خا وود و ۳ امه موی لاب باوصاءن جاو وح سول ۳و شون ‎Pique © shows the‏ ‎shovseluder whtues,‏ 

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Phe wourwy oP te cowedratos ‏ما او‎ depends oo how wourdely the velbviy ca tbe wearured odd the woquiude oF the chou ‏وا‎ veboiy wi ‏اجه‎ dhe qeuter the choo he wore wourdely he vowedratos vas be deterred ۳۲ ‏فك بر وج زاس موش‎ ® wis per 1% ۲۷۵۵ ۰ ‏مات مه‎ here we vo wwerd ketrmeds whirk von weuure the vireo velboiy io beter trot 0۵.9 ol sand eo te suger coded ‏تیصو سا من‎ ty beter tra 0.1% Orotar Pures vac be obtaced Por sotd Pot aoctedt detercokmtows ced pourediraios وص طبواوطهت لج جمصاصجم ,عند خأه ودصد امد سدوصجه ‎١‏ موی 

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۲ ‏له هه تاه رصن نوات جو روم موش‎ epewiow, teprud va te size oP he patobs, tue ti ‏مج‎ to werd vireo ‏ها‎ ‎bite ‏حيسي وجا موس نايع‎ he 00 ‏ا ال‎ of Preqecy oe weed ‏مام حاط جا‎ he patel size dotrbvics [2] ‏د حا بحسنا(‎ anober oP koported vaokps over ver teckokues wed Por ‏مس مت طمتمل ی هس مت‎ ۱ < ‏وی‎ of rapid wed previse weurureweub, tron be werd io opaque sysiews, te wr ‏موی‎ oad ١ ‏دجا كدج‎ weed orice 

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Ultrasonic velocity 1850 Jims Fruit juice 40 30 10 20 Glucose concentration / wt7e 

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‎weeweweds .P‏ عون ‎Ove oP he wos! prowPskny ‏خأ صمحم بريه‎ dicen ta the Pood keketry & we wo her ‏ور‎ Por weaurtag the properties oP Pood wuertae dirty provessiny. There ae a ‏سجاوه‎ oP koportad uirbues whick wy vere seeor wast have ‎Atenet be vache oP ropkd aad rete weaweweds, be wrrkucebe ont or stevinwtve, be robust, ew von, poly nicadted vad ‏وا‎ ]19[ ‎exsurs bored oa ured have dl oP hese ures, © yped vere irene ‏مرو مور‎ & hows ts Prue O 

صفحه 56:
Flowing Food ‏ی‎ 1 2 x x x 1 x ۲ 7 

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انب جوا جوم و ‎he wall oP‏ ما اوه موه توا و ۳و 9و0 ‎Phe sewor‏ عبط و Dhe tee thea Por pulse travel aver ‏وی لوح () یی ع‎ o dei tert bute, cad he ‏تسف‎ velop te cdo ied Prow a hanwedke oP he ‏و سلاو‎ wP te pipe (ud): 7 = Od Dhe velboty & fea rekied & powe phyeted propery oP Kierevt, px). ‏رتش ون موی‎ wold Pal vosiedt, pr poricle size ite device oa be Pied tov fer existe pee work oP o Paoory rows the sear is vet hie the wal oP he pipe ond does wot poco he Pood here ore ‏ص‎ ‏ام جروج ربا لب جمحلوان.‎ ‘Phe pulpal Prow ‏من‎ orto ‏وا موه وود‎ used tau provers podirdl ‏اوه ها وما‎ the [provepstay cowdious ta recor ® woober oP sewers poe day 9 prodotod tee vad be wed to woulbr the propertes oP a Pood ot dPPered stages of won Porte 

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QDevkuisws oP Dtrcbid ‏شمه‎ (This sevice desorbes te wes oP ulrascued te te Pood tohkety 86 ‏وی‎ henry who he werhwaw oP wiorvbid travtvaiva ty preserved. Duta Prow teewivaica oP Pood wirrooryniswe we svarve, ord wel ‏جیوه هس‎ ‏دصل« !تومت ا و جلا نويه‎ wih ver prevervaics wetods This review potdy to the weed Por wore research ‏من‎ wierobid treivaivs to ‏جرد لو‎ whe ‏ون ون جات لو ها ولتت بل‎ The basterterdd PPevt oP ‏لا بآ سا میم‎ to hirazehder vation (Wucer ‏لجو‎ Opbory (O00) ۱ coerced ohn he ‏وموس بيج ووو جا لس عله‎ swiorosopc bubbles textuzed by Puctuatay pressures vader te viresouirdios proves Pheer shocks derupt volte strwturd wed Pucetoad powpoweds up i te poi oP vel dee 

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Geueowery of Oiorobid Teartvatod Khaetics The we oP ‏میمش‎ dour & bee wirrobid pels ty o welevicbbohed ‎powpowds (Skaea IPO)‏ لاس هوجو رل ‎Chnop? und ‏سحاد‎ )06 0406© ( pubished uc koproved Uinwoul wethod to ‏سا‎ ‎brawler rane oP burterts ty obit vebPree baer eeyeoe extras PPeteuy ud cerrtndy, whunuktry sowe dois wth basterts Pro veers Oates, Orr, ‏موه‎ on ke presi, Sarkar peeve 

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ها ممبصنوه؟؟) 0۵۱() ممیز) هرا ‎oP Public‏ ولو ‎Teckwhw‏ Phe hoted cured lierttue oo process ePPevivewss trodes trot dl pukoyeur shoud be preter” revit io virscuad, poperidy who vireo i the lor preserva ‏هی‎ ‎wheo probe Ulrasoued wih other wetheds wk:‏ مسق سا لوا مشق لوق ‎Weuter sakvirvbid pow), berase weed ppiod pomtioos pod rer ic higher Dr‏ ‎lower treviudion rues oP taryet wiorooraninis trac expevied‏ 

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Adrosmnd Okra Osed tt Orwbicatca wil: Oter ‏ص۳۷‎ Ordoaez ond chore (IOP) rowbred vireo ‏جه‎ 90 ۲/10 ۵ err a cel iene wik heutay peru rome of GS ۰ 06 ۴ 0 ۳ the towtvaiod of Ctrepeorons Posviny ud Crepirrone turns, They Pourd thot the vowbiedion oP sdirascued cad heat applied together wer striPiccdly wore efPevive to tractvatry these ‏نوم‎ thas he © wetwds wed dow Cowpared too strquer heat treckoed, the skouicarus use oP ulrescund oad heot reduced he popuaiow oP terooduty puerovpot upprondadely ( ‏امه بسا لت‎ 

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‎prevervicy‏ ۳ روت امیس ۲( روا زاره ورب وال ‎Pood‏ ‎way ip preserve Pood. Outer in okt Pood i‏ خن جا نله تب ول ‎fraePerred iy a Phd, ther yar or baud; het his process bok tera cad exter‏ ها هو زره ‎traePer Prow te Pood. Os a po‏ وب بو میور ‎vekwe tose revistawes vowihie wa koprovewed OF te provess, wed uirasmuerd‏ ‎tp be a wey to rede toe reviskes‏ مور ‎Obwourd oP werhwird waver tho produce dPPered oP Pert when trveltog frougs 7 ‏لاو وا ,واه موه لو‎ ip woes trace Per techide wero-virriag of he dhterPace, te op ‏وه اجه هچ" لس‎ 

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‎voir‏ لا وه یواوه ما موق لو ت لاو مووا ‎Por‏ بو ‎os‏ تیه( چا لصا چم سا با مر سا موم ‎Oeverteless, the‏ پل ‎the develbbpwedt oF spectdly adopted treducers thot have bees uppled ter ter‏ صصح خم سید ‎۰ ‏وا | اجه موه الاو‎ used to the ‏موه‎ oF products ‏وا و موی‎ schticuy, ether to sugar svhuiocs Por Brute the upples pr edt brive to the pose oP cheese or wed. Ox torewe tt wos ‏و‎ ‏لوصو‎ P the treshold power ude Por the produrt ts utaked 

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Ose oP dirosvusd ded extrusion provessiay i tteprove te .JD suitiogd cod Puoctiocd qualiy oP sorqsuc Pour ‎u douht resend cored que you wordy to he soukerd wed phice oF te‏ & ولو مهو موه ‎Theres to stag sordhuw to huwad Pood produits hey revediy‏ ...0 وه لوب لو( ‎te due te pod to he develbpwrdt vad prowotos of white‏ ۲۲ ‎waka white grote produced ooo tec plot. (Pour Prow suck sorgkueos ts white to color‏ ‎asad hor u bhrod, weruiral Pav‏ ‎wilica ts te‏ © ف اوه بو رصح ‎w oPe Pood Por persous wih colo‏ جا لوق ‎toon te wie‏ جد برقل جايس" ‎The proete to vordruw db wl how te sawe‏ .© :0 

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‎thy & the rorope union oP the proteter ta proteta bodes‏ ۳ میور بو ‎Gordhue proteke ore held to sphericd bodes und have bees revoyaized ‏دصحت لدب جه‎ dow dkestbtiy cod poor Pucwtocdiy ‎Ve deny hese protts bodes ocd Pree te protetes Por teraction, bots exirweiva ood airsund were wed iy process ‏وا( و‎ ‏تا و فطل تست ‎rot dorupton oP proteta bodes ddd poour. Likewier, execs provesstey skriPizacdy‏ تاه بو رای سوت سار موجه مانب ‎profile‏ سم سرام با تست ‏ارو واه مسارم 

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‎Parteoyropk showed styoPizadt cares ۰‏ ۰ وی سا تفه ۴و عمهه6 ماو جرب امن هو ‎Griruded Pours were ub weed to produe bread vad posta, bots products where _prvtetes play ‏انب مت اوه‎ ‎rete wade Prow exirded sordhu Pour had bee dhe ewe ond cookie boee tram ter writ Pure ‎Dheve oirdes show ‏وت سا موی سا ول ون خن موی( با مج‎ aad frat dervptos oP the proteta bodes way play a role ۱۰ 

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‎GS‏ وله له شرا ‎Ais wed to que ‏زو وله وود و پرطرممو ص و‎ woos wad betaine oP ‏حت لكمت صوصن‎ 0 tool Por ‏وت‎ Pood provesstay pperuicas ‏عا سا عي امد اا و ی ی ‎es Bir)‏ سهان ‎oP rapid (« ( sevoud) oad rekble wearerwendsy, fro‏ ان ۱ بویت( ۰ نوی جد وروی له جرقی ول 

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2 von ely be cowded aad 9 the teva ty sutoble Por po ‏موه اروت جد جه أدبب حت جامد حصت حصا‎ ta he kbordory وه رفح ون و ‎Pood‏ نا ماه ۳ سورع لو بو بو با ‎oterids ot proved, dough his ptvaion ty vraag,‏ ‎the techoque & Puy wppicdios speci, te., cdbrdica experkords have to be varied ot Por pack aw ‏مها‎ ‎high) uiemudted by codertde: whic protac pardl oie bubbles, whick way‏ ها عدن صف لعو ‎epphrdtion to vert Pood‏ صا ‎dhe‏ 

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0000۸۵۵4008 مامتا مت ماه وت وت بت مت دا ی هلا ‎pervious‏ ‘he Pood taketry wil ‏ری باس‎ Prow Putter developwed oad oppicaioa oP Aireour tevhoiquey Owke seers que wonPawrers weder pouol over he propertes of the proce turtay waonPocturtag Which leuk io koprovewed to prods qualiy cod ‏ماس‎ ۰ 7055 خان بهات افيه ‎depeads oc te‏ وله لو( ۰ موی ‎‘The podtoued devebpwed oP‏ ۰ و هو و وی وت لت تج مت الهاج جب تا هش ‎pew rewed ond lerpretiion oP‏ 

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6 ‎“hierwatowd 20 OoPerecre Proceeds, uterwort=‏ وا ‎Opn. to:‏ .زا 6 ,م2 990 ,0:۳۷ مسا ‎0, ‏موه(‎ Repori BERE-R NOM O.K. Orwe Cary Cuory, Lewel (1689) .C 0, ‏,تا ,عمط‎ 00 )1996( KI? .© ‎DAO. Povey ved Ol, OVO ewerty, U. Pood ‏,یوت‎ 9 )0966( 907 © ‎ON. OcOleweus, to: Oevebpweds tt Orowtes and Olrasuce (eds. O.I.0.Povey ood Onl, OcObeweuts), IOP Prubtshiag, Orel, (OSS, p. IOS ‎ON. OrClewrd, to: Okarstertzcioa of Prods: Bwertert Detods (ed. @. Barckar), .O Cbever, 6 ‎al. Oltz, Puckwedds oP Obrevure, Outerworte, Lowa, 1909 ۶ ۵0. 0۵ ‏میت سا‎ Dove, Dew York, (OO? .O ‎0.0. Ora, UL. Ocdrel and JO. ‏مرول‎ to! Oekods oP ‏:سوام ابو‎ Oleic, Oorxkewe Preve, Dew York, (OOP 

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ALA. OrOkkota, ‏نم‎ Physted Booster! Pricipes ond Detods, Oot 1®, (ed. 0 LALaapex), Peoe Press, Dew ۱۲۵۲۲, 0 L.0. brawork, Obreode wecweweds Por provess cout teory, teokiqer, .(C werkxtiow. Orne Prove, Gas Dirw, (OOO Pood wad Dricks Pederctia (.XK,), "Gecekny oad ‏سید اه بو‎ 6 wad dds tet" Report of a workin party oP he Pood oad DrichPeder tira ord the Pond OanPatrers ‏سبط‎ )1906( Ourcck, ©., Coll, O. ‏,هلوت له‎ ©. (OOP. Drerwttoy ‏قفصي‎ oP ‏دم اس‎ by ‏,اد رس‎ Pood Teokwol. PO (18):00-70 ‎U. ®., Gowz, ®., Lercankz, ®. ©. cnt Loperlorram, 2. (OOP. ® we va‏ بط الط ۳ ‎uP vowbied eens onl heal freutacus vo he suntv‏ لاه سا ‎vreppoocnt. | ppl Bwernl. GOMPOMP?‏ ‎Ordbavz, U. ۵. Ogura, 0۰ ©., Gavts, O. b. wd Guaz, 8. 66۰ ۵۳۴ of abd drewir onl hed pean (heriandmoieaea) oo he anid of oor oP Orpbyboooons arms. I Dury Rev. 0 

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۱ nisin ‏سق‎ 

In The name of GOD Ultrasonics in Food Processing 1. INTRODUCTION Ideally, a food manufacturer would like to take a combination of raw materials and convert them into a high quality product at the lowest possible cost. This conversion is achieved by subjecting the raw materials to a number of processing conditions, e.g., heating, cooling, pressure, shearing or mixing. Inherent variations in the raw materials and of the processing conditions mean that the properties of the final product vary in an unpredictable manner. To control and minimize these variations food manufacturers need to characterize the .properties of the raw materials, and to monitor the food at each stage of processing Food processing operations are becoming increasingly sophisticated and are often .computer controlled Traditional chemical and gravimetric techniques are time consuming and laborious to carry out, and so there has been considerable motivation for the development of rapid .analytical sensors for monitoring the properties of foods Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food .industry for both the analysis and modification of food products The sound ranges employed can be divided into high frequency, low energy diagnostic .ultrasound and low frequency, high energy power ultrasound The former is usually used as a non-destructive analytical technique for quality assurance and process control with particular reference to physicochemical properties such as .composition, structure and physical state of foods Definition, Description and Applications The definition of ultrasound is energy generated by sound waves of 20,000 or more vibrations per second. Presently, most developments of ultrasonics (sonication) for .food applications are nonmicrobial in nature (Hoover 1997) High frequencies in the range of 0.1 to 20 MHz, pulsed operation and low power levels (100 mW) are used for nondestructive testing (Gunasekaran and .Chiyung1994) Ultrasonic excitation is being examined for nondestructive evaluation of the internal quality and latent defects of whole fruits and vegetables in a manner similar to the use of ultrasound .for viewing the developing fetus in a mother's womb (Mizrach and others 1994) Floros and Liang (1994) noted the use of low intensity high-frequency ultrasound for .improvement of food product/process monitoring due to the acceleration of diffusion These industrial applications include texture, viscosity and concentration measurements of ;many solid or fluid foods ;composition determination of eggs, meats, fruits and vegetables, dairy and other products thickness, flow level and temperature measurements for monitoring and control of several ;processes and nondestructive inspection of egg shells and food packages. Floros and Liang (1994) also listed direct process improvements such as cleaning surfaces, enhancement of dewatering, drying and filtration, inactivation of microorganisms and enzymes, disruption of cells, degassing of liquids, acceleration of heat transfer and extraction processes .and enhancement of any process dependent upon diffusion It is evident that ultrasound technology has a wide range of current and future applications in .the food industry Ultrasound utilizes interactions between high-frequency sound waves and matter to obtain information about the composition, structure and dimensions of materials through which it .propagates The power levels used in ultrasonic testing are so low that the properties of the material are .not altered, thus the technique is non-destructive This is in contrast to high energy ultrasonic applications which are sometimes used in the food industry for cleaning, cell disruption, heating, sterilization or emulsification purposes .[1] A wide variety of different applications of ultrasound to foods have been developed over the past 50 years or so, reflecting the diversity and complexity of food materials, and .the versatility of the ultrasonic technique [2-6] Even so, ultrasound has still not found wide spread use in monitoring food processing .operations. This situation will almost certainly change in the near future Advances in microelectronics have made available sophisticated electronic instrumentation .capable of making accurate ultrasonic measurements at relatively low-cost The interaction between ultrasound and many microheterogeneous materials is fairly well understood, and there are mathematical formulae available for interpreting ultrasonic .measurements in a number of systems relevant to the food industry Finally, ultrasound offers a number of advantages over alternative techniques used to :monitor food processing operations it is capable of rapid and precise measurements, it is non-intrusive and noninvasive, it can be applied to systems which are concentrated and optically opaque, it is relatively inexpensive .and it can easily be adapted for on-line measurements The basic concepts of ultrasonic propagation in materials, and methods used to carry out and interpret measurements in food systems have been reviewed elsewhere [2-6]. .In this chapter applications of ultrasound relevant to food processing are discussed ULTRASONIC PROPERTIES OF .2 MATERIALS The use of ultrasound for monitoring food processing operations relies on the knowledge .or measurement of the ultrasonic properties of the material being tested The three most important ultrasonic properties are the velocity at which an ultrasonic wave propagates through a material, the extent to which the wave is attenuated, and the acoustic impedance (which determines the amount of ultrasound reflected from a boundary .between two materials) .Ultrasonic velocity The velocity (c) at which an ultrasonic wave travels through a material is related to its .physical properties by the following equation E C   2 Here E is the appropriate elastic modulus (which depends on the physical state of the .material and the type of wave propagating) and ρ is the density The less dense a material or the more resistant it is to deformation the faster an ultrasonic .wave propagates Usually, differences in the elastic moduli of materials are greater than those in density and .so the ultrasonic velocity is determined more by the elastic moduli than by the density This explains why the ultrasonic velocity of solids is greater than that of fluids, even though .fluids are less dense [7] The modulus used in the above equation depends on the physical state and dimensions of .the material being tested For bulk solids the appropriate modulus is K+4G/3, where K is the bulk modulus and G .is the shear modulus, for solid rods it is Young's modulus, Y A rod is a material which has a diameter much smaller than the wavelength of ultrasound,( .) i.e., d « λ /20 For liquids and gasses the appropriate modulus is the bulk modulus, which is the reciprocal .of the adiabatic compressibility K Shear waves will propagate through solids (E=G) but are highly attenuated in liquids and .gasses and do not usually travel far enough to be detected The ultrasonic velocity is determined by measuring either the wavelength of ultrasound at a known frequency (c = λ f ),or the time taken for a pulse of ultrasound to travel a .known distance (c = d/t) Attenuation coefficient As an ultrasonic wave propagates through a material its amplitude decreases, i.e. , the .wave is attenuated .The major sources of attenuation by a material are adsorption and scattering Adsorption is due to mechanisms which convert some of the energy stored as ultrasound into other forms and ultimately into heat, e.g. , viscosity, thermal conduction and .molecular relaxation [8] Scattering is important in heterogeneous materials, and occurs when an ultrasonic wave encounters a discontinuity (e.g. a particle, crack or void) and is scattered in directions .which are different from that of the incident wave Unlike adsorption the energy is still stored as ultrasound, but it may not be detected by a receiver in the forward direction because its propagation direction and phase have .been altered The attenuation coefficient a of a material has units of Nepers per meter ( :when defined by the following equation Np m 1 ) x A  A0e Here A is the amplitude of the wave, and x is the distance traveled. The attenuation coefficient is determined by measuring the dependence of the amplitude of an ultrasonic wave on distance and .fitting the measurements to the above equation The attenuation is often given in units of decibels per meter ( .8.686 dB ) where 1 Np = dB m 1 Acoustic Impedance The acoustic impedance (Z = pc) determines the proportion of an ultrasonic wave .reflected from a boundary between two materials When a plane ultrasonic wave is incident on a plane interface separating two materials of .different acoustic impedance it is partly reflected and partly transmitted (Figure 1) The ratios of the amplitudes of the transmitted (At) and reflected (Ar) waves to that of the incident wave (Ai) are called the transmission (T) and reflection coefficients (R), .respectively At 2Z1 T  Ai Z1  Z2 Ar Z1  Z2 R  Ai Z1  Z2 The greater the difference in acoustic impedance between the two materials the greater the .fraction of ultrasound reflected This has important consequences for the design and interpretation of ultrasonic .experiments For example, to optimize transmission of ultrasound from one material to another it is .necessary to chose two materials with similar acoustic impedance To optimize reflection materials with very different acoustic impedance should be used. The acoustic impedance of a material is often determined by measuring the fraction of .ultrasound reflected from its surface Figure 1. Reflection and transmission of an ultrasonic wave from a boundary .between two materials Solids usually have larger ultrasonic velocities and acoustic impedances, than liquids, which .have larger values than gasses Air has a very low acoustic impedance compared to liquids or solids which means that ultrasound is almost completely reflected from an interface between air and a .condensed medium This can be a problem when ultrasound is used to test dry materials, e.g., biscuits or egg shells. A small gap of air between an ultrasonic transducer and a sample can prevent .ultrasound from being transmitted into the material For this reason coupling materials (often aqueous or oil based) can be placed between the transducer and sample to eliminate the effects of the air gap, or alternatively ultrasonic .transducers with softpolymer faces can be used EXPERIMENTAL MEASUREMENTS .3 At present there are few ultrasonic instruments which can be purchased off-the-shelf which are specifically designed for food processing applications. This is the main reason why ultrasound has not been used more frequently in the food industry. This situation is already changing, and a number of instrument manufacturers have recently developed ultrasonic sensors for application to food materials (e.g., Cygnus Instruments, Dorchester, Dorset, UK; Nusonics Inc., Tulsa, OK, USA). These sensors are suitable for simple applications which rely on measurements of the ultrasonic velocity at a single frequency, e.g. concentration determinations, flow .rates, thickness measurement, detection of foreign bodies More sophisticated instruments are likely to be developed in the near future which will open up a wider range of applications, e.g., particle sizing. The ultrasonic properties of materials can be determined in one of two ways: either the wavelength and amplitude of ultrasound is measured at a known frequency, or the time-of-flight and amplitude of a .pulse of ultrasound which has traveled a known distance are measured [9, 10] The latter technique is by far the most popular and useful technique for food processing applications, because the experimental configuration is simple to design and operate, measurements are rapid, non-invasive and nonintrusive, there are no moving parts and .the technique can easily be automated .The simplest and most widely used technique is called the pulse-echo technique More sophisticated pulsed methods have been developed to improve the accuracy of measurements [9, 10], however, the operating principles are basically the same as .those of the pulse-echo technique For this reason, only the pulse-echo technique is described and some of the modifications .are mentioned in passing Figure 2. Schematic diagram of the experimental configuration for an .ultrasonic pulse-echo experiment A typical experimental configuration consists of a measurement cell which contains the sample, a signal generator, an ultrasonic transducer and an oscilloscope (Figure 2). The signal generator produces an electrical pulse of an appropriate frequency and .amplitude This pulse is converted into an ultrasonic pulse by the transducer. It then propagates through the sample until it reaches the far wall of the cell where it is reflected back to the transducer (Figure 3). The transducer now acts as a receiver and converts the ultrasonic pulse back into an electrical pulse which is displayed on the oscilloscope. Because each pulse is partially transmitted and partially reflected at the cell walls a .series of echoes are observed on the oscilloscope (Figure 3) .The velocity and attenuation coefficient are determined from these echoes Each echo has traveled a distance twice the cell length d further than the previous echo and so the velocity can be calculated by measuring the time delay t between successive :echoes c = 2d/t. The cell length is determined accurately by calibration with a material of known :ultrasonic velocity, e.g. distilled water .)where the subscripts refer to water( .Alternatively, if the ultrasonic velocity in the sample is known its thickness can be determined The attenuation coefficient is determined by measuring the amplitudes of successive echoes: .calibration material ,and comparing them to the values determined for a  2d A  A0e A number of sources of errors have to be taken into account if accurate measurements .are to be made, e.g., diffraction and reflection [6] Figure 3. An ultrasonic pulse travels back and forth across the measurement cell so that a series of .echoes is observed on theoscilloscope APPLICATIONS OF ULTRASOUND IN FOOD .4 PROCESSING Presence/absence detection .1 The presence or absence of an object between a pair of ultrasonic transducers (or a single transducer and a reflector plate) can be detected by measuring the amplitude of .the received signal [11] .If an object is present the amplitude of the received signal will be reduced This technique is useful for counting the number of objects passing a certain point on a conveyor belt. If the speed on the conveyor belt is known the size of the objects can .also be determined Ultrasound can also be used to detect the presence or absence of a material in a container, e.g., a pipe, can or tank. An ultrasonic transducer is placed on the outside wall of a container and the amplitude of an echo reflected from the inside wall is measured (Figure 4). This amplitude depends on the acoustic impedance of the material in the tank (equation 4). If no material is present in the container (i.e., low acoustic impedance) the amplitude of the received echo will be greater than if a condensed material is present. This type of sensor could be used to determine whether a liquid in a tank had fallen above or below some critical level, or to determine whether their was some material remaining in a pipe. It is particularly .useful for application to closed containers where visual observations are not possible The information from the sensor could be part of a control loop, so the system could be .fully automated Figure 4. Determination of the presence/absence of a liquid in a container. The amplitude of the echo increases in .the absence of liquid Thickness and Level detection .2 Ultrasound is commonly used in industrial applications for making precise measurements of the thickness of materials [11]. An ultrasonic transducer is pressed against the side of a material and the time taken for a pulse to travel across the material and back is measured (Figure 5). If the velocity of ultrasound in the material is known then the distance can be calculated: 2d = ct. Ultrasound is particularly useful for measurements on materials which are difficult to access by conventional methods, e.g., the determination of the thickness of a pipe when access is only available to the exterior of the pipe. It can also be used to measure the thickness of individual layers in multilayer .systems (Figure 5) The determination of the thickness of the layers of fat and lean tissue in animal flesh is the .most popular use of ultrasound in the food industry at present [6] In fact there are over a hundred references pertaining to this application of ultrasound in .the Food Science and Technology Abstracts (1969-1993) In contrast to most other applications of ultrasound in the food industry, which have rarely developed further than use in the laboratory, there are a number of commercial .instruments available for grading meat quality [6] This application is based on measurement of time intervals between ultrasonic pulses .reflected from boundaries between layers of fat, lean tissue and bone (Figure 5) Ultrasonic techniques have the advantage that they are fairly cheap, easy to operate and give .predictions of meat quality of live animals Other examples of thickness determinations include: liquid levels in cans or tanks, thickness .of coatings on confectioneries, egg shell thickness Thickness can usually be determined to better than 1% on samples with overall thicknesses .ranging from 0.02 mm to 1 m[ll] Figure5. Ultrasonic pulse-echo technique for determining the thickness of layers in multilayer .materials Foreign body detection .3 Undesirable foreign materials such as pieces of metal, glass, wood, plastic or other debris .may contaminate foods during processing .Many foods are optically opaque and so methods which utilize light cannot be used If an ultrasonic pulse is propagated into a sample it will be reflected from any boundaries it encounters, providing there is a large enough difference in acoustic impedance between .the food and the foreign body, which is usually the case The distance of the foreign body from the surface of the can is determined by measuring the time-of- flight of ultrasonic pulses reflected from the foreign body and from the can :wall (Figure 6) d1.t2 d2  t1 By moving an ultrasonic transducer around the sample it is possible to determine the size and location of the foreign body [11]. This technique is a simple example of the imaging .techniques used in medicine to determine the health and sex of fetus' in the womb Flow rate measurements .4 Measurement of the flow rate of materials through pipes during processing is important in many areas of the food industry. There are a number of different types of ultrasonic sensor available which can be used to measure the flow rate of liquids, the three most important being those based on transit time, Doppler and cross-correlation .measurements [11] Ultrasonic flow meters are capable of determining flow rates up to a few meters per second, on systems which have dimensions ranging from less than a millimeter (i.e., .blood flow in veins) to greater than a kilometer (i.e., flow of water in rivers) Transit time. The transit time for a pulse of ultrasound to travel a distance d through a static ,fluid is given by the equation: t = d/c where c is the velocity of ultrasound in the fluid. If the fluid is flowing with a velocity V the .transit time will be modified When the ultrasonic wave travels in the same direction as the fluid is moving the overall .velocity is increased (c+V), and the transit time is reduced t1=d/(c+V) If the ultrasonic wave travels in the opposite direction to the fluid its overall velocity is .decreased (c-V), and the transit time is increased t2=d/(c-V) :The velocity of the fluid can therefore be determined by rearranging these two equations Figure 6. Detection of a foreign body in a can using the ultrasonic pulse-echo experiment: . d1=ct1, d2=ct2 :equations dt2  t1  V 2t1t2 The determination of flow rate is therefore independent of the ultrasonic velocity of the fluid, which is important as this may vary with the composition of the fluid or the .temperature To make measurements upstream and downstream the transducers can be placed .across a bend in a pipe,or fixed at an angle to one another [11] .In the latter case it is necessary to correct the measurements for the angle .Doppler Doppler flow meters measure the frequency shift which occurs when an ultrasonic .wave is reflected from a moving object [7] The frequency shift is related to the velocity of the particles and so their flow rate can be determined [11]. In the food industry these objects may be particles suspended in the .fluid or density fluctuations in the liquid due to flow .Cross correlation Cross correlation flow-meters also rely on the presence of inhomogeneities in the fluid to determine the tlow rate. Two transducers are fixed to a pipe at a known distance d .apart, and the pulses reflected from the flowing liquid are measured The signals received from the transducers are compared using a technique called crosscorrelation which looks for similar patterns in the two signals corresponding to reflections from the same particle (or set of particles) passing by the different .transducers This permits the time interval t for the inhomogenitity to travel between the transducers to be .calculated: V = d/t The ultrasonic flow meters described above measure the average flow velocity of the fluid, in practice there will be a flow profile across the pipe. More sophisticated flow .meters have been developed which can be used to measure flow profiles [11] It should also be pointed out that the Doppler and cross-correlation flow meters measure the .flow of the particles which may be different from that of the fluid itself Temperature measurements .5 The ultrasonic properties of materials are sensitive to temperature and so ultrasound can be .used to provide information about temperature Ultrasonic thermometers have been developed which consist of a rod of material with a piece of another material of different acoustic impedance bonded to the end (Figure .7) An ultrasonic pulse propagating along the rod is partly reflected and partly transmitted at the .boundary between the two materials The reflected part travels back to the transducer, whilst the transmitted part propagates .through the end-piece before it travels back to the transducer The difference in time (t) between the two echoes is the time it takes the pulse to travel twice .the length (d) of the end-piece This time depends on the ultrasonic velocity of the end-piece material and its length, both of .which vary with temperature .The thermometer is calibrated by measuring t in a series of liquids at known temperature Careful design of the thermometer is needed to avoid interference from side wall .reflections, and reverberations in the end-piece .Figure 7. An ultrasonic thermometer It is also possible to use the material whose temperature is to be measured as it's own .thermometer, by utilizing the temperature dependence of its ultrasonic properties The ultrasonic velocity of water increases by about 4 m/sK at room temperature, so the temperature of aqueous-based foods could be measured to a fraction of a degree .once their velocity-temperature profile had been established [2] This will depend on the composition of the material, which may be a problem if the .composition is variable Ultrasonic sensors will prove useful in situations where it is inconvenient to use conventional .temperature sensors,e.g., in microwave environments or at high temperatures Determination of composition and microstructure .6 Ultrasound has been used to measure the composition of a wide variety of different foods over the past half century or so, e.g., fatilean ratio of meats, oil content of fatty foods, solid fat contents, milk composition, sugar concentration, alcohol content of drinks, triglycerides in oils, air in aerated foods, salt concentration of brine and biopolymer .concentrations in gels and aqueous solutions [6] This application of ultrasound relies on their being a significant change in the ultrasonic .properties of a material as its composition changes Figure 8 shows the variation of ultrasonic velocity with sugar content for a series of .glucose/water mixtures The accuracy of the concentration determination depends on how accurately the velocity can :be measured and the magnitude of the change in velocity with composition .the greater the change the more accurately the concentration can be determined .The ultrasonic velocity increases by about 4 m/s per 1% increase in sugar concentration There are commercial instruments which can measure the ultrasonic velocity to better than 0.2 m / s and so the sugar content can be measured to better than 0.1% Similar figures can be obtained for solid fat content determinations and concentration .determinations in aqueous solutions of salts, proteins and carbohydrates The ultrasonic properties of microheterogenous materials, such as emulsions and suspensions, depend on the size of the particles, thus it is possible to used ultrasound to .obtain information about microstructure Measurements of the ultrasonic velocity and attenuation as a function of frequency are used .to determine the particle size distribution [6] Ultrasound has a number of important advantages over other techniques used for :microstructure and composition determinations it is capable of rapid and precise measurements, it can be used in opaque systems, it is non.destructive and it can be used on-line Figure 8. Dependence of ultrasonic velocity on the tristearin concentration .of tristearin/paraffin oil mixtures at 18c On-line measurements .7 One of the most promising applications of ultrasound in the food industry is as an on-line sensor for measuring the properties of food materials during processing. There are a .number of important attributes which any on-line sensor must have It must be capable of rapid and reliable measurements, be non-invasive and non.destructive, be robust, low cost, easily automated and hygienic [12] Sensors based on ultrasound have all of these attributes, A typical .sensor system is shown in Figure 9 on-line ultrasonic Figure 9. On-line sensor for measuring the ultrasonic properties of foods flowing .through pipes The sensor consists of an ultrasonic transducer set into the wall of a pipe through which the .sample flows The time taken for a pulse to travel across the sample (t) is measured using a digital timing device, and the ultrasonic velocity is calculated from a knowledge of the inside diameter .of the pipe (d): c = 2d/t The velocity is then related to some physical property of interest, e.g. sugar concentration, .solid fat content, or particle size .This device can be fitted into the existing pipe work of a factory Because the sensor is set into the wall of the pipe and does not contact the food there are no .problems with hygiene or cleaning-in-place The output from an on-line sensor can be used in a process control loop to optimize the .processing conditions in real-time A number of sensors placed along a production line can be used to monitor the properties .of a food at different stages of manufacture Mechanisms of Microbial Inactivation .8 .This section describes the uses of ultrasound in the food industry A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound .involve its use in combination with other preservation methods This review points to the need for more research on microbial inactivation in food systems .when ultrasonication is used with other methods The bactericidal effect of ultrasound is generally attributed to intracellular cavitation (Hughes .and Nyborg 1962) It is proposed that micro-mechanical shocks are created by making and breaking .microscopic bubbles induced by fluctuating pressures under the ultrasonication process These shocks disrupt cellular structural and functional components up to the point of cell .lysis Summary of Microbial Inactivation Kinetics The use of ultrasound alone to lyse microbial cells is a well-established .laboratory method to extract intracellular components (Skauen 1976) Stumpf and others (1946) published an improved ultrasonic method to disintegrate a broader range of bacteria to obtain cell-free bacterial enzyme extracts efficiently and aseptically, acknowledging some difficulties with bacteria from genera Sarcina, .Micrococcus, Acetobacter and the yeast, Saccharomyces cerevisiae Pathogens of Public Health Concern Most Resistant to the Technology The limited current literature on process effectiveness indicates that all pathogens should be considered resistant to ultrasound, especially when ultrasound is the lone preservation .treatment Particular attention should be given when combining ultrasound with other methods with greater antimicrobial potency, because assumed optimal conditions can result in higher or lower inactivation rates of target microorganisms than expected .ultrasound When Used in Combination with Other Treatments Ordoñez and others (1984) combined ultrasound of 20 kHz/160 W using a cell disrupter with heating over a range of 5 to 62 ° C for the inactivation of Streptoccocus faecium and Streptoccocus durans. They found that the combination of ultrasound and heat applied together was significantly more effective in inactivating these .bacteria than the 2 methods used alone Compared to a singular heat treatment, the simultaneous use of ultrasound and heat reduced .the populations of thermoduric enterococci approximately 1 additional log cycle Reducing water availability by Ultrasound waves for preserving .9 .food Reducing water availability is one way to preserve food. Water in solid foods is transferred to a fluid, either gas or liquid; during this process both internal and external resistance affect water transfer from the food. As a consequence, any means to reduce those resistances constitute an improvement of the process, and ultrasound .appears to be a way to reduce those resistances Ultrasound are mechanical waves that produce different effects when travelling through a medium. Among others, those related to mass transfer include micro-stirring at the .interface, the so called "sponge effect" and cavitations Ultrasound has so far been applied to dehydration in solid-gas systems like onion drying. Nevertheless, the difficulties for the propagation in the air have led to the development of specially adapted transducers that have been applied in the .drying of carrots In solid-liquid systems, ultrasound has been used in the treatment of products immersed in hypertonic solutions, either in sugar solutions for fruits like apples or in salt brine in the case of cheese or meat. An increase in mass transfer is .achieved if the threshold power value for the product is attained Use of ultrasound and extrusion processing to improve the .10 .nutritional and functional quality of sorghum flour Sorghum is a drought resistant cereal grain grown mainly in the southern great plains of the .U.S. Interest in using sorghum in human food products has recently been increasing This is due in part to the development and promotion of white food grade sorghums; those with a white grain produced on a tan plant. Flour from such sorghums is white in color .and has a bland, neutral flavor Sorghum is a safe food for persons with celiac disease, now estimated at 3 million in the .U. S. The proteins in sorghum do not have the same functionality as those in wheat .One reason for this is the encapsulation of the proteins in protein bodies Sorghum proteins are held in spherical bodies and have been recognized as major cause .low digestibility and poor functionality To disrupt these protein bodies and free the proteins for interaction, both extrusion and .ultrasound were used to process sorghum flour Sonication resulted in a significant increase in the solubility of polymeric proteins, suggesting that disruption of protein bodies did occur. Likewise, extrusion processing significantly altered the polymeric protein profile when sorghum proteins were analyzed by size.exclusion chromatography Analysis of extruded flours using a farinograph showed significant changes in mixing .behavior and water absorption Extruded flours were also used to produce bread and pasta, both products where .proteins play important functional roles Pasta made from extruded sorghum flour had less die swell and cooking loss than the .control flours These studies show that the functionality of sorghum flour can be increased and that .disruption of the protein bodies may play a role in this Limitations and advantages .5 It is useful to give a brief overview of some of the major advantages and limitations of .ultrasound as a tool for monitoring food processing operations Ultrasound is fairly inexpensive to purchase and operate, it is robust and can therefore be used in factories, it is capable of rapid (« 1 second) and reliable measurements, in a .non-destructive and noninvasive manner In addition, measurements can easily be automated and so the technique is suitable for on.line measurements as well as an analytical instrument in the laboratory :The major disadvantages are there are few commercial instruments specifically designed for application to food ;materials at present, although this situation is changing the technique is fairly application specific, i.e., calibration experiments have to be carried out ;for each new application and ultrasound is highly attenuated by materials which contain small air bubbles, which may .limit its application to certain foods CONCLUSIONS .6 Ultrasound has considerable potential as a tool for characterizing food processing .operations The food industry will benefit substantially from further development and application of .ultrasonic techniques On-line sensors give manufacturers greater control over the properties of the product during manufacturing which leads to improvements in product quality and reduction in .costs The continued development of ultrasound in the food industry depends on the availability of appropriate ultrasonic instrumentation, and workers using a systematic approach to the .measurement and interpretation of ultrasonic data REFERENCES L. Bjomo. in: Ultrasonics International 91 Conference Proceedings, Butterworth- .1 .Heinemann, Oxford, 1991 p. 23 .J.D. McCann, Report AERE-R 11271 U.K. Atomic Energy Authority, Harwell (1986) .2 .C. Javanaud, Ultrasonics, 26 (1988) 117 .3 .M.J.W. Povey and D.J. McClements, J. Food Eng. 8 (1988) 217 .4 D.J. McClements, in: Developments in Acoustics and Ultrasonics (eds. M.J.W.Povey and .5 .D.J. McClements), lOP Pubhshing, Bristol, 1992, p. 165 D.J. McClements, in: Characterization of Foods: Emerging Methods (ed. A. Gaonkar), .6 .Elsevier, 1995 .J. Blitz, Fundamentals of Ultrasonics, Butterworths, London, 1963 .7 .A.B. Bhatia, Ultrasonic absorption. Dove, New York, 1967 .8 M.A. Breaeale, J.H. Cantrell and J.S. Heymann, in: Methods of experimental physics: .9 .Ultrasonics, Academic Press, New York, 1964 H.J. McSkimin, in: Physical Acoustics: Principles and Methods, Vol lA, (ed. .10 .L.Hampton), Plenum Press, New York, 1971 L.C. Lynworth, Ultrasonic measurements for process control: theory, techniques, .11 .applications. Academic Press, San Diego, 1989 Food and Drink Federation (U.K.), "Sensing and process control in tommorow's food .12 and drink industry" Report of a working party of the Food and DrinkFederation and the .Food Manufacturers Federation (1985) Mizrach, A., Galilli, N. and Rosenhouse, G. 1994. Determining quality of fresh products by ultrasonic excitation. Food Technol. 48(12):68-71 Ordoñez, J. A., Sanz, B., Hernandez, P. E. and Lopez-Lorenzo, P. 1984. A note on the effect of combined ultrasonic and heat treatments on the survival of thermoduric streptococci. J Appl Bacteriol. 56:175-177 Ordoñez, J. A., Aguilera, M. A., Garcia, M. L. and Sanz, B. 1987. Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of -Staphylococcus aureus. J Dairy Res. 54:61