Conclusions

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.

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