Characterizing a model food gel containing bubbles and solid inclusions using ultrasound

• DOI: 10.1039/b706886g
• Publication Date: 2007-09-07T14:01:38Z
• Authors: Anatoliy Strybule...; Valentin Leroy; M. G. Scanlon; J. H. Page
• Keywords: Polystyrene

Ultrasonic spectroscopy is used to characterize a model aerated food system consisting of agar gel in which both bubbles and polystyrene beads are embedded. By exploiting the distinct frequency dependence each inclusion's acoustic resonances, it demonstrated that sizes can be measured by ultrasound even when size distributions so similar these inclusions difficult distinguish optical images. While results demonstrate potential for applying ultrasonic evaluate any soft heterogeneous material solid present, technique especially relevant functional foods, ingredients must incorporated without degrading structure causing unacceptable quality impairment.